Rae Udy

RECIPES: Summer Ice, Raisin Nut Ice Cream, Yogurt Ice Cream

By Rae Udy

Nothing is as refreshing as ice cream on a hot summer day. Use the following recipes to make your own healthy ice creams and sherbets for your uly 4th celebration and too stay cool all summer.
Summer Ice is low in calories and fat and contains no cholesterol. Your favorite fresh fruit or berry can be used in this easy sherbet recipe.
Protein rich Raisin Nut Ice Cream is so good its hard to believe it is good for you. The combination of fruit and nuts provide iron and a wealth of vitamins and minerals.
Yogurt Ice Cream is quick and easy to make, just mix low fat yogurt with fresh fruit and honey or vegan sugar. High in calcium and protein, children love to make and eat this healthy treat.
Top these easy to make ice creams and sherbet with crushed strawberries, chopped nuts and a dollup of low fat whipped topping or vanilla yogurt or soy yogurt to create a nutritious, refreshing sundae.

SUMMER ICE
1 cup apple juice
1 cup cold water
½ (one-half) cup honey, brown sugar or vegan sugar
1 teaspoon lemon or lime juice
2 cups fresh strawberries
In a medium saucepan, combine juice, water and honey or sugar. Bring to boil over medium heat. Cook and stir for three minutes or until thick. Remove from heat and cool to lukewarm. Stir in lemon juice. Crush strawberries and add to sauce. Pour into prepared ice cream maker and freeze according to machine directions. Use crushed peaches, pineapple, banana or any berry. Yields one quart fruit sherbet.

RAISIN NUT ICE CREAM
1 cup pineapple juice
1 cup soy milk
½ (one-half) cup finely chopped pecans
2 bananas
2 cups crushed apricots, peaches or berries
Combine juice, soy milk, raisins, pecans, bananas, and fruit in blender container. Process until smooth. Pour into ice cream maker and freeze according to machine directions. Yields one quart ice cream.

YOGURT ICE CREAM
2 cups low fat yogurt
4 cups crushed fresh fruit
½ (one-half) cup honey or vegan sugar
1 teaspoon vanilla
Mix yogurt, prepared fruit, honey and vanilla in a large bowl. Blend until smooth and mixed well. Pour into ice cube trays and freeze about four hours. If possible, beat one or two times before frozen for a creamier texture. Makes one quart.