Monday, August 15, 2016

Banana Split, dairy free; Independance Day Special




It is rightly said that you can take an Indian out of India but you can never take India out of an Indian! Today marks 70th Anniversary of the  Indian Independence Day!  To mark this occasion, I decided to make something tricolor: orange, white and green ; the colors of the Indian Flag. 




Happy Independence Day to all Indians!





The past week has been super-hot here in New York. I wanted to make something to help cool down. I have been meaning to make this sorbet for the longest.. I decided to make it but in tricolor! I used cantaloupe for  orange, banana for white ( which well, turned brownish!) and honeydew for green. These fruit sorbets are super-simple & easy to make! Simply cut the fruits, freeze them, blend them, freeze them again and then serve!! It is dairy free, therefore those who are lactose intolerant can also enjoy it!





Let us know check out the recipe in detail:

Prep time: 30 minsCook time/freeze time: 7 hours


Servings: 4-6


Ingredients:


Cantaloupe :1/4 medium sized
Honeydew: 1/4 medium sized
Bananas: 4 ripe
Lemon juice:  2 tbsp
Honey: 4 tbsp ( can be adjusted as per individual taste.) If you have no honey, you can use regular sugar.
Water: 1 cup
Almond milk: 1/2 cup ( can use regular milk if not allergic and don't have almond milk).
Vanilla essence: 1/2 tsp
Banana: ripe, but firm 1 per person.
Chocolate syrup: to drizzle
Walnut pieces: 1 tbsp, for garnish ( optional)

Method:


Wash, peel and cut the fruits into bite size pieces. Lay them on a baking tray and freeze them for 4-5 hours.

Take the cantaloupe out. Add it to a blender with  2 tbsp honey , 1 tbsp lemon juice and 1/2 cup water. Blend it. Put it in a container. Cover it with  cling-wrap  and freeze it for 1-2 hours.

Repeat the same with the honeydew.

Next, take the frozen bananas, add them to the blender with 1/2 cup almond milk and 1/2 tsp vanilla essence and blend. Pour it into a loaf pan or plastic tub-like container. Cover with cling-wrap and freeze it for 1-2 hours.

To assemble the banana split:

Slit one single banana lengthwise. Arrange it on a serving plate/ bowl.
Using a ice cream scoop, scoop one scoop each of cantaloupe, banana and honeydew sorbet, in that order. Arrange it on the serving plate/bowl as shown in the picture.


Drizzle the bananas with chocolate syrup. Sprinkle with chopped nuts.

Serve immediately!

Enjoy!

I am sharing the skinny, healthy, dairy-free Banana Split with my friends at Throwback Thursday #50, Fiesta Friday #132 and Saucy Saturday#57! Angie's co-hosts this week are Sandhya @ Indfused and Nancy @ Feasting With Friends

Cooking made easy:


While freezing ice cream, the use of cling-wrap, helps prevents the formation of ice crystals.

To scoop ice cream cleanly and in a perfect circle, dip your ice cream scoop in warm water before use and in between scoops.


Tip for healthy living:


To help reduce the use of sugar in your diet, you can substitute it with natural sweeteners like honey or natural sugars like palm sugar, coconut sugar or jaggery.

Food for thought:


Your beliefs become your thoughts, your thoughts become words, your words become actions, your actions become habits, your habits become values, your values become your destiny. Mahatma Gandhi


Please do share your thoughts. Your opinion matters!