4-Ingredient Strawberry-Ginger “Ice Cream”
Prep: 10 minutes plus freezing and standing • Serves: 6
2 cups chopped fresh strawberries
2/3 cup honey
1/2 cup chopped crystallized ginger plus additional for garnish (optional)
1. In food processor, purée cottage cheese, strawberries and honey until smooth; transfer to medium bowl. Fold in ginger; cover and freeze at least 4 hours or until frozen to soft serve consistency. Makes about 3 cups.
2.Let “ice cream” stand at room temperature 5 minutes before serving; serve garnished with ginger, if desired.
Approximate nutritional values per serving (1/2 cup):
261 Calories, 2g Fat (1g Saturated), 14mg Cholesterol, 225mg Sodium,
56g Carbohydrates, 2g Fiber, 51g Sugars, 43g Added Sugars, 7g Protein
Chef Tip:
Stirring “ice cream” occasionally during the freezing process can help reduce ice crystals and achieve a smoother texture.
Dietitian’s Dish Tip(s):
> Frozen bananas are another way to create a creamy, dairy-free alternative to traditional ice cream. Incorporate ginger for its anti-inflammatory properties and unique flavor.
