Kat’s “Low Impact” Passionfruit Ice Cream
Kat developed this ultra low-glycemic ice cream for those who are serious about keeping glycemic impact low, yet not giving up their tropical frozen treats.
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Kat developed this ultra low-glycemic ice cream for those who are serious about keeping glycemic impact low, yet not giving up their tropical frozen treats. Passionfruit is Kat’s “pineapple upgrade.” Kat notes that those who still eat sugar (or foods that turn into sugar) may not lose weight eating this special recipe, while those who consistently avoid sugar (or foods that turn into it) in the context of her Low-Impact dietary approach laid forth in The Truth About Beauty and at her Total Transformation® Programs (learn more at www.InformedBeauty.com) will get all the enjoyment of a “real dessert” without the energy, health, or weight consequences.
While great when eaten alone, this tropical treat can also be served with Kat’s Passionfruit Spice Cake, a variation of her Zucchini Spice Cake (simply use part passionfruit instead of zucchini) recipe, found at Kat’s Total Transformation® Member Library. Learn more by subscribing to Kat’s free newsletter at www.InformedBeauty.com.
1/2 cup organic cream
1 cup organic Half and Half
1/3-1/2 dropper-ful Non-bitter Vanilla Stevia, such as by NuNaturals, to taste (may use vanilla extract in combination with stevia or xylitol)
The inner flesh of 1/2 to 1 passionfruit
Combine ingredients and follow ice cream maker instructions, OR, for fastest results, Kat uses ice cube trays, pours in the combined cream, half and half, and vanilla stevia, freezes, and then processes on high for about sixty seconds in a Vita-Mix for ice cream on demand. Serves four.