We All Scream for Ice Cream

Did you know that eating five servings of fruits and vegetables is one of the most important choices you can make to help maintain your health? So say researchers at the National Cancer Institute. Why is the National Cancer Institute getting involved in promoting fruits and vegetables?

For the last three decades, leading health authorities have been urging us to eat a diet low in fat and high in fiber, which includes lots of fruits, vegetables and whole grain products. Such a diet can actually reduce your risk of cancer. Fruits and vegetables are rich in natural agents that fight disease and strengthen the immune system.

Eating fruits and vegetables as part of a diet that is low in fat, saturated fat and cholesterol and high in fiber can decrease the risk of heart disease and other chronic diseases.

So why not eat fruit for dessert? Although none of the frozen concoctions below are really ice cream, they are just as much fun. Incorporate more fruit into you day with Apple Pie Frozen Yogurt, Banana Frozen Yogurt, Strawberry Sorbet or Watermelon Ice.

All of the recipes can be made without the use of an ice cream machine. For best results, use an electric hand mixer intermittently during the freezing time as the recipe directs.

All recipes can be successfully doubled or tripled. If you make a triple batch, freeze in three small, separate bowls or use an ice cream freezer.

Apple Pie Frozen Yogurt (serves 4)

1-1/4 cup thick, chunky-style applesauce, chilled
Large pinch of nutmeg
Large pinch of cinnamon
1/2 cup confectioners sugar
Finely grated zest and juice of one orange
1-1/4 cups plain yogurt, whipped

Put the applesauce in a bowl with nutmeg, cinnamon and
confections sugar and beat until light. Fold in the orange zest, orange juice and yogurt. Pour into individual one cup containers, cover and freeze until firm.

Banana Frozen Yogurt (serves 4)

2 cups very ripe bananas, mashed
1 tablespoon lime or lemon juice
1/4 cup brown sugar
1-1/2 cups fat-free plain yogurt

Put bananas in a large bowl or a food processor and blend with lime or lemon juice and sugar. Add yogurt, process until smooth and well blended. Pour into a plastic or metal bowl. Cover with plastic wrap and freeze 45 minutes. Remove from freezer and beat with an electric hand mixer or whisk until smooth. Return to freezer. Repeat at 45 minute intervals two more times during freezing. Before serving, allow mixture to set at room temperature for 20 minutes to soften.

Strawberry Sorbet (serves 6)

2 pounds fresh strawberries (may substitute other berries or melons)
1 cup confectioners sugar
2 tablespoons grenadine, optional
juice of one lemon

Puree the strawberries in a blender or food processor. Add
remaining ingredients. Pour mixture into a plastic or metal bowl. Cover with plastic wrap and freeze 45 minutes. Remove from freezer and beat with a whisk or hand mixer until smooth. Return sorbet to freezer. Repeat beating two more times at 45 minute intervals or freeze in an ice cream machine. Before serving allow sorbet to set at room temperature for 20 minutes to soften.

Watermelon Ice (serves 8)

1-1/4 cups sugar
1 cup water
1 cinnamon stick, optional
3 cups watermelon, without seeds
(may substitute other berries or melons)
juice of one lemon

In a heavy saucepan, mix sugar and water. Add cinnamon stick and boil for 1 minute. Refrigerate until chilled (about 1 hour). Puree watermelon with lemon juice. Refrigerate while sugar syrup is chilling. When cool, mix sugar syrup with watermelon. Pour into a plastic or metal bowl. Cover with plastic wrap and freeze 45 minutes. Remove from freezer and beat with a whisk or fork. Beat three times at 45 minute intervals.

August 2000
EPA Ends Over-the-Counter Sale of Dursban | Root Rot | Now Is the Time for Overseeding | Asian Longhorned Beetle War | Lawn Care Calendar | Bug Bites: Late Summer Tree Insects | Cybergarden Sites | Hort Shorts | Hort Tips | Locally Grown: Small Tomato Time | We All Scream for Ice Cream | The Herb Garden: Drying Herbs | Health & Household Tips | Did You Know?

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