So here is another recipe to cool you down on those warm spring days we are having this year! It’s beautiful to look at and tastes great too! Best part is..you can eat the whole bowl without an ounce of guilt. Why? Well..because it contains: 255 calories, 3g fat(0g without topping), 21g protein & 5g fibre. This creamy delicious strawberry-banana ice cream is a play off of my original Coconut-Banana-Mango Ice Cream recipe. I decided to substitute strawberry for mango after my mom came home with probably the largest bag of frozen strawberries I have seen in my life(from costco of course). & I have to say, I can’t decide which kind I prefer! They are both completely delicious! Also if you didn’t hear..each bowl of ice cream contains a secret ingredient to increase the protein without changing the taste or texture(no protein powder!) read on to find out more…
-3 small ice cubes (I use the mini trays)
-1/2 cup liquid egg whites (pasteurized! This is one of the secret protein ingredients!)**
-1/4 cup plain 0% greek yogurt (the other protein ingredient..)
-86g frozen ripe banana (about 3/4 of a medium ripe banana)
-100g frozen strawberries (about 3/4 cup)
-1/4 tsp pure vanilla extract
-dash of sweetener (I used 1 drop of liquid stevia but feel free to add what you want to taste)
-1 drop of coconut extract (or more to taste)
-1/4-1/2 tsp xanthan gum (I estimate, probably put in a little over a 1/4 tsp but this is what gives the ice cream that soft serve texture!)
-5g(about 2 tsp) desiccated coconut
optional: crushed pecans, grated chocolate etc.(be creative!)
*Note I measure in grams with a scale because I find if you don’t you end up using more or less than you actually should! (Ex. I would have used less mango had I not known what 100g looked like).
**You cannot taste the egg whites whatsoever. So don’t worry!
Directions: Combine all above ingredients in a blender and blend until smooth. Spoon into a bowl or tall glass and serve topped with coconut and optional crushed pecans! Enjoy!