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just desserts yields 10 servings over the top and sides of the roll. Freeze. lemon extract, yolks, and oil and beat only until well combined. sauces.) being careful not to mix with the water that has remained below. (Reserve the water for use in smoothies, soups and yolks, flour, vanilla, and oil. Pour into the lined cookie sheet and bake for 20 minutes. a cookie sheet with baking paper and spray the baking pa

yields 20 servings yields 10 servings
LOW-CARB ICE CREAM WITH TWO-TONE COCONUT PUDDING
BERRY SAUCE A creamy dessert that can be served with a meat or dairy main.

Nutritious ice cream—now that’s something worth talking about! This
superfood is an excellent summer snack for an energy boost. The Berry Sauce VANILLA LAYER
can also be served with fresh fruit or pancakes.
3 tablespoons kuzu root starch
½ cup sesame seeds BERRY SAUCE 2 cups coconut milk (see recipe note)
½ cup sunflower seeds 1 cup blueberries ¼ teaspoon salt
1 cup ground almonds 1 cup strawberries ¼ teaspoon vanilla extract
½ cup unrefined sunflower oil ½ avocado 4 tablespoons sugar or xylitol
½ cup raw honey 1 Golden Delicious or Gala apple,
2 cups vanilla-flavored milk peeled and cored CHOCOLATE LAYER
substitute 4 tablespoons orange juice 3 tablespoons cacao or carob powder
3 cups puffed rice (optional) 3 tablespoons kuzu root starch
1 cup carob chips Several drops of boiling water
2 cups coconut milk (see recipe note)
1. In a food processor, grind the sesame seeds, sun-
flower seeds, and almonds for 3 minutes. ¼ teaspoon salt
2. Add the oil, honey, and 1 cup of the milk substi- 2 drops vanilla extract
tute. Process for 1 minute. 4 tablespoons sugar or xylitol
3. Transfer the mixture into a large bowl and fold 1. To prepare the vanilla layer, dissolve the kuzu in ½ cup of the coconut milk. Place in a small saucepan
in the remaining milk substitute, puffed rice, and with the remaining coconut milk, salt, vanilla extract, and sugar or xylitol. Bring to a low boil, stir-
carob chips. ring constantly, until thickened.
4. Freeze for 1 hour and stir to mix again. Return to 2. Fill 10 individual serving bowls half full with the vanilla pudding. Refrigerate until set, about 2
the freezer until thoroughly frozen. hours.
5. To prepare the sauce, blend all the ingredients, 3. To prepare the chocolate layer, combine the cacao or carob powder and kuzu with the boiling water,
adding just enough juice to start the blending stirring vigorously until smooth. Place in a small saucepan with the coconut milk, salt, vanilla ex-
process. Pour over scoops of ice cream. tract, and sugar or xylitol. Bring to a low boil, stirring constantly, until thickened.
4. Pour over the vanilla layer in the serving bowls and return to the refrigerator until set.

RECIPE NOTE Canned coconut milk won’t work in this
recipe. So Delicious Coconut Milk Beverage is recommend-
ed.

394 HEALTHY EVER AFTER molds and freeze. Thaw for 10 minutes before serving. nut milk, and frozen strawberries. Pour into the heart-shaped juice until the juice is absorbed. Insert popsicle sticks. Freeze. the sorbet into 6 popsicle molds or plastic cups, ½ cup each. VARIATION After blending for the second time, pour minute. Freeze for 3 hours. mond butter in a blender and blend for 1 full minute. 3. In the food processor, process the froz

391

namon.
into bowls and sprinkle with cin-
the consistency of pudding. Pour
the dates until mixture acquires

powder until smooth.
cado, mango and carob or cacao

the water.
hour. Drain the dates, reserving

(optional)

drained
yields 25 servings
mango, soaked for 1 hour and

yields 4 servings

yields 6 servings