March 30, 2009 § 1 Comment
It’s March and it’s eighty five degrees. I could complain about this (I do, hourly) but it’s not all bad. When it’s warm out, I make sorbet. Generally speaking, I’m an ice cream fanatic born into a family of lactose-intolerant dessertaholics. And so, I present you with lactose-friendly sorbet! This recipe requires a mere half-cup of yogurt and is a wonderful alternative to heavy-duty fudge sundaes.
2-3 cups of favorite frozen fruit
1/2 cup plain, organic yogurt
1/4 cup sugar (or 1/8 cup if using sugared yogurt)*
few splashes of water
* I have experimented replacing sugar with honey. While I preferred the flavor of the honey, the honey quickly froze and left chewy streaks throughout the sorbet. Sugar, I found, mixed more uniformly. However, honey is a great alternative if on the SCD-diet.
1. In a blender or Cuisinart, pulverize frozen fruit, sugar and yogurt. As the fruit pulses around, feed the blender with a little water to loosen. Once all the fruit has broken down, serve immediately. Alternatively, freeze and then 15 minutes before serving, take out and place on the counter to thaw slightly. This recipe will make two or three bowls.
Diet Notes: SCD-safe (see asterisk), nut-free, gluten-free