This recipe is in Cooking from the Heart 4
Ready in 30 minutes
Everyone loves ice cream, but to keep it healthier, stick to this guideline – use about 1 large or 2 small scoops (about 125 ml in total) of ice cream per person and enjoy with any of the following toppings. When making your choices, consider the amount of sugar in the toppings. For example, if you add chocolate, granadilla pulp and fruit salad, use slightly smaller portions as these all contain more sugar than nuts or poppy seeds.
Quick fruit salad: choose your favourite seasonal fresh fruit for a quick fruit salad. Mix 600 - 800 g fruit with 100 ml fresh orange juice and stir in 5 - 8 large fresh mint leaves, torn. Marinate for 15 minutes. Combine apples, bananas, pears, berries, oranges or naartjies, mango, papaya, pineapple or grapes to your preference.
Chocolate bananas: cut a long, deep slit, lengthwise in 3 bananas in the skin, without cutting all the way through. Keep the stems on, to use as a ‘handle’. Press 4 blocks of dark chocolate into each slit. Heat on a braai grid over medium coals until the chocolate starts to melt. The skins will turn black, but don’t worry. Serve half a chocolate banana per person with 1 large or 2 small scoops (about 125 ml in total) of ice cream .
Ingredients
Directions
This recipe is in Cooking from the Heart 4
Ready in 30 minutes
Everyone loves ice cream, but to keep it healthier, stick to this guideline – use about 1 large or 2 small scoops (about 125 ml in total) of ice cream per person and enjoy with any of the following toppings. When making your choices, consider the amount of sugar in the toppings. For example, if you add chocolate, granadilla pulp and fruit salad, use slightly smaller portions as these all contain more sugar than nuts or poppy seeds.
Quick fruit salad: choose your favourite seasonal fresh fruit for a quick fruit salad. Mix 600 - 800 g fruit with 100 ml fresh orange juice and stir in 5 - 8 large fresh mint leaves, torn. Marinate for 15 minutes. Combine apples, bananas, pears, berries, oranges or naartjies, mango, papaya, pineapple or grapes to your preference.
Chocolate bananas: cut a long, deep slit, lengthwise in 3 bananas in the skin, without cutting all the way through. Keep the stems on, to use as a ‘handle’. Press 4 blocks of dark chocolate into each slit. Heat on a braai grid over medium coals until the chocolate starts to melt. The skins will turn black, but don’t worry. Serve half a chocolate banana per person with 1 large or 2 small scoops (about 125 ml in total) of ice cream .
