Tag Archives: dessert

Frozen Yoghurt – Not as healthy as you think

Alice Mackintosh, a nutrition consultant at The Food Doctor says: ‘Even if frozen yogurts are fat-free, if they are high in sugar, your body may take the sugar and store it as fat. They don’t offer much nutritional value, and should not be mistaken for a healthy snack.’ The probiotic element is in too low a concentration to have much impact, she adds.

New York-based nutritionist Lana Masor explains: ‘There are two things in this world that make food taste really good — fat and sugar — so if something claims to be fat-free but it tastes delicious, you can bet that it is loaded with sugar.’

NUTRITIONAL VALUE

Since the difference in the ingredients of ice cream and frozen yogurt is cream, the main nutritional difference is the fat content. One cup of regular vanilla ice cream contains 275 calories, 5 grams of protein, 31 grams of carbohydrates, 15 grams of fat and 9 grams of saturated fat. One cup of regular vanilla frozen yogurt contains 221 calories, 5 grams of protein, 38 grams of carbohydrates, 6 grams of fat and 4 grams of saturated fat.

Several of the frozen yogurt cups also contain both artificial and natural ingredients — the former is chemically made, while the latter comes from some place in nature (though not necessarily something you’d typically think of as food; for example, some natural berry flavors might come from castoreum, an extract from beaver perineal glands).

So how to make sense of a confusing label? Here’s Nestle’s rule: “If it has more than five ingredients, or you don’t recognize the ingredient as a food, leave it.”
Some of the ingredient lists above top 10-plus items — and that’s for the seemingly simple “tart” flavors, not the oh-so-tempting birthday cake variety. And yup, that’s before loading on the toppings.

The Best Frozen Yogurt Is the One You Make Yourself!!!

HONEY PEACH FROZEN YOGHURT

INGREDIENTS

3 ripe peaches, peeled and cut into chunks. (about 3 cups of cut fruit and you can use a mix of white and yellow)
¼ cup honey
2 ½ cups Fage Greek yogurt

METHOD

With a blender or a hand blender, puree peaches.
Add, honey and yogurt and puree more.
Pour contents into ice cream maker and turn on for 25 to 30 minutes, until mixture is stiff and bunching into the blades.
Remove all frozen yogurt from ice cream maker and store it in another container.
Freeze for an additional 2 hours. Serve.

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FROZEN STRAWBERRY YOGHURT

INGREDIENTS

140g strawberries
½ x 405g can light condensed milk
500g tub 0%-fat Greek yogurt

METHOD

Roughly chop half the strawberries and whizz the rest in a food processor or with a stick blender to a purée.
In a big bowl, stir the condensed milk into the puréed strawberries then gently stir in the yogurt until well mixed.
Fold through the chopped strawberries.
Scrape the mixture into a loaf tin or container, pop on the lid or wrap well in cling film and freeze overnight, until solid.
Remove from the freezer about 10-15 mins before you want to serve the frozen yogurt.
Can be frozen for up to 1 month.

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Secrets to the healthy grain Polenta- low fat and versatile !

Polenta

An Italian accompaniment dish made from ground maize, polenta makes a great change from serving pasta and potatoes.

There are three different types of polenta sold in supermarkets and delis. Traditional polenta takes around 40 minutes to cook, and it does need to be stirred while it’s on the stove.
Supermarkets sell instant polenta, which can be brought to the table, piping hot, in less than 10 minutes. 
If all this seems too much like hard work, check out the ready-to-use pre-cooked variety. It’s sold in good delis as a slab or a roll.

My ingredients

Polenta 50g
250ml water
Prawns 60g
Light chive Philadelphia 30g
Brocolli
Tomatoes
Peas
Carrots

HOW TO PREPARE 
Because traditional polenta takes longer to cook, it’s an idea to get hold of a sturdy saucepan, which isn’t likely to scorch.
As a rough guide, allow 50g polenta per person and about 250ml water for cooking.
Add the polenta in a thin steady stream into a saucepan of boiling water. Don’t forget to stir it constantly, or it might go lumpy on you.
When cooked, polenta has a smooth, creamy texture and comes away from the sides of the pan.

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If you don’t like my serving suggestion why not try these yummy alternatives ?

SERVING SUGGESTIONS 

Serve it softly set, straight from the pan, with a hearty casserole or rich sauce.
You can also leave it to cool on a tray before cutting into fingers and deep frying.

Ring the changes – try using polenta instead of flour for a nutty, slightly crunchy flavour in cakes and biscuits.

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Creamy Tomato Polenta

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Mediterranean vegetable stack with chargrilled polenta and sauce vierge

http://www.bbc.co.uk/food/recipes/mediterraneanvegetab_86234

Crispy polenta cake

http://www.bbc.co.uk/food/recipes/crispypolentacake_84562

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Crispy salmon, polenta chips and grilled asparagus

http://www.bbc.co.uk/food/recipes/crispy_salmon_polenta_67895

Healthy ice cream

Fancy a healthy cold dessert or snack? Love ice cream and banana’s? This is for you!

I saw this on Pinterest and had to try it!

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I used half a banana and it had been frozen for a couple of days. I also mixed Total 0% greek yoghurt, 1 tablespoon of syrup and a 1 teaspoon of natural cashew butter together before adding the banana. Then i used my hand blender to mix!

If you cannot have dairy, then minus the yoghurt of use Soya.

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Enjoy with a hot dessert/cake, on it’s own, with some meringue, or jelly or even some hot porridge!

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