- made from low-fat or fat-free yogurt, gelatin, corn syrup, and flavorings that are processed in an ice cream machine to soft-serve or hard consistencies.
- a soft frozen dessert of sweetened flavored yogurt
- Frozen yogurt (also known as frozen yoghurt or by the tradenames FroYo and Frogurt) is a frozen dessert made from, or containing yogurt or other dairy products. It is slightly more tart than ice cream, as well as lower in fat (due to the use of pure milk instead of cream).
- A gluten-free diet is a diet completely free of ingredients derived from gluten-containing cereals: wheat (including kamut and spelt), barley, rye, Malts and triticale, as well as the use of gluten as a food additive in the form of a flavoring, stabilizing or thickening agent.
- There is not wheat, rye, barley or oat gluten present in the product. Products are randomly tested to ensure that there is no contamination of gluten from other sources.
- a product is classified as Gluten free if it carries an appropriate mark, symbol or declaration to that effect (including if a pack is labelled as being suitable for coeliacs).
is frozen yogurt gluten free – 31 Healthiest
Who says that desserts can’t be delicious and healthy at the same time???
Recipes in this book do not contain any cream or sugar like traditional ice creams do, yet they are as smooth and creamy, taste like ice creams, and are so much healthier!
Recipes in this book were created using a powerful blender, however you can use any of the following methods as well:
Powerful blender (fastest and best method), OR
Standard blender PLUS ice-cream maker, OR
Single gear juicer, OR
Cold-press juicers, OR
Any other equipment specific for making frozen desserts
The recipes in this book have been designed to be EXTREMELY QUICK and EASY to prepare from commonly found ingredients.
There are no complicated decorations or arrangements, just a method that will allow you to make the dessert even quicker than reaching for some junk food from the cupboard!
The author (Australian Certified Nutritionist) Pawel Malczewski has combined amazing flavors using only natural ingredients. This makes these recipes the healthiest
and the most delicious ice-cream-like recipes you will ever enjoy.
Using just a few simple ingredients, you can change what you snack on to something that offers you a major health benefit and may help you to lose weight and feel better in the long term. Healthy frozen desserts will change the way you look at desserts.
Healthy recipes using wholesome ingredients
FREE download containing detailed nutrition information for each recipe
Perfect for weight loss and transition to healthy eating habits
A mouth-watering photo with each recipe helps you quickly find the right dessert for any occasion
Anybody with a sweet tooth will love it
Great to get your kids off junk food
Easy-to-follow recipes with easy-to-find ingredients and a list of optional substitutes
Numerous healthy frozen yogurt dessert making tips
Written by Pawel Malczewski, certified nutritionist
Great to get your kids of junk food
Numerous health tips
Information on contraindications for the use of some fruits and veggies
Information on the best and most powerful types of blenders
Links to the author’s vast online information sources on ingredients and nutrients
They all taste like ice creams!
Spinach Balls in a Red Curry Sauce
The spinach balls are delicious. Perfectly yummy dipped in a tzatziki sauce too.
1 bunch of fresh spinach or a box of frozen chopped spinach, thawed and drained to remove all the moisture. I squeeze it with my hands.
1 small or medium sized onion, chopped
1 1/4 cup of bread crumbs
1 1/2 cup of ground almonds, use flaked almonds and either blend or put them through the processor.
2 tbsp of olive oil
2 tbsp of tamari or soy sauce
2 garlic cloves, minced
2 tsp of dried dill
1 tbsp of ground flax mixed into 2 tbsp of water
Put the spinach, onion, and garlic into the food processor. Pulse until a coarse paste begins to form. Add in the bread crumbs (or half bread crumbs/half whole grain rice) and the ground almonds, oil, flax/water combination, dill, tamari or soy sauce. Pulse again until the ingredients are mixed. If the mixture is too dry, add a little more water. If it is too wet, add some more breadcrumbs. Heat the oven to 350 F and prepare a cookie sheet with parchment paper. With damp hands, form balls and bake for 30 minutes. Give them a little rock on the cookie sheet to brown them evenly.
These are excellent. If you want them gluten free, just use gluten free bread to make the crumbs. You can also use a combination of bread crumbs and cooked whole grain rice.
Recipe adapted from ExtraVeganZa: Original Recipes from Phoenix Organic Farm by Laura Matthias
Red Curry Sauce – this makes a lot of sauce. The recipe can be halved or frozen in small containers.
2 large onions, peeled and sliced thin.
1 cup of chopped carrots, processed into a grind
3 cloves of garlic, minced
1 inch of ginger, grated
3 tbsp of oil
2 tsp of curry powder (or more)
1 tsp allspice
1 tsp paprika
1 tsp turmeric
1/4 tsp or more of cayenne pepper
1 tsp of chili powder
1 tsp of cinnamon
2 whole cloves
2 whole cardamom seeds
1 large can of tomatoes, crushed or blended.
Saute the onions, carrots until soft. Add the garlic and ginger, as well as all the spices. Saute until fragrant. Add the can of tomatoes. I sometimes add a little vegetable broth too. Let the sauce simmer and thicken. Adjust for salt and if you like it a little hotter, add more cayenne.
Tzatziki – this make a goodly amount. It will keep for days in the fridge but we often halve this recipe. The tzatzki tastes better if it is allowed to sit for awhile so prepare it early.
2 tbsp of olive oil
1 tbsp of vinegar
2 cloves of garlic, finely minced
1 cup of yogurt
1 cup of sour cream
1 large cucumber – peel and seed if you are not using an English cucumber
2 tsp of dried dill or a good handful of chopped fresh dill
Grate the cucumber. Squeeze the grated cucumber to release excess moisture. Put all of the ingredients into a bowl and stir. I have used only yogurt if you want the tzatziki less rich. Or, use 3/4 yogurt to 1/4 sour cream. The oil can be cut back on too. A little salt in this is nice.
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© Colleen Watson-Turner. All rights reserved.
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