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FROZEN DESSERTS
Quick raspberry ice cream
Blueberry ice cream
Mango and ginger cake ice cream
Serves 4
30 ml milk
1 egg white
2 tbsp cane syrup
250 g frozen raspberries
Serves 4
200 ml reduced fat single
cream
1 egg white
40 g caster sugar
250 g frozen blueberries
Serves 4
125 g yoghurt
300 g frozen mango
pieces
1 slice ginger cake
Preparation: 5 min
Preparation: 5 min
Preparation: 5 min
Place the ingredients in the blender jug in the order in
which they are listed, turn the selector to the
setting and
blend for 1 minute, using the spatula to push the mixture
down. Stop blending as soon as the texture is smooth
and uniform. For an even creamier consistency, turn the
selector to 3 just before the end.
Place the ingredients in the blender jug in the order in
which they are listed, turn the selector to the
setting
and blend for about 1 minute, using the spatula to push
the mixture down. Stop blending as soon as the texture is
smooth and uniform. For an even creamier consistency,
turn the selector to 3 just before the end.
Allow the mango pieces to thaw just enough to cut them
in half widthwise.
Place the yoghurt in the blender jug, followed by the
gingerbread cut into quarters and the mango.
Turn the selector to the
setting and liquidise for 1 minute,
using the spatula to push the mixture down.
For a more indulgent version, replace the yoghurt with 2
scoops of vanilla ice cream.
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