|
|
BETTER
THAN ICE CREAM:
FROZEN FRUIT ICE CREAM SUBSTITUTE
By Tom Billings
The following can be a dessert, if eaten in small quantity, or a
main fruit meal. As it is frozen, and cold/frozen food upsets the digestion, it should be
eaten only rarely - as a special treat. Also, the high sugar content of modern fruit makes
this an occasional treat, rather than a dietary staple. Take fresh, raw, ripe mangos. Peel
and slice, store slices in plastic bag or other suitable container, and freeze. Then when
you want to eat, remove from freezer and allow mangos to partially thaw. The mangos should
not fully thaw: they should still have ice crystals in them. Put partially thawed mangos
in blender, and puree. The result is an ice cream substitute that is 100% raw fruit,
delicious, and better than any ice cream. This process can be used with other sweet fruit,
such as papayas, pineapple, nectarines, mulberries, bananas, etc. It doesn't work well
with watery fruit - things like citrus, grapes, strawberries; one gets a fruit ice (which
does not have an ice cream-like consistency) when using watery fruit.
Webmaster's Note: I have also used frozen strawberries,
bananas, cantelope and use a champion juicer with the homogenizing plate (blank plate) and
you get a consitancy of frozen yogurt. Yummm. For best results use fresh
fruit, and freeze when they are ripe. |
