Vanilla nice-cream cups with cinnamon-and-date “caramel” sauce

November 11, 2019 (Last Updated: November 1, 2019)
Vanilla nice-cream cups with cinnamon-and-date “caramel” sauce

Dairy products are the main dietary source of numerous compounds like calcium, vitamin D, butyrate, lactoferrin and conjugated linoleic acid, which have all been shown to exhibit anticarcinogenic properties and, as such, may contribute to reducing the risk of developing breast cancer.

When it comes to low-fat dairy, a recent review of multiple studies done on dairy and its relation to breast cancer showed that the consumption of yoghurt and low-fat dairy products is associated with significantly reducing one’s risk of developing the disease, while other dairy products are not.

In support of these findings, another study revealed that the intake of high-fat dairy – but not low-fat dairy – is related to increased mortality after breast-cancer diagnosis.

Print Recipe

Vanilla nice-cream cups with cinnamon-and-date “caramel” sauce

Serves: 4
Total Time: 30 mins + 4 hrs, to freeze

Ingredients

  • NICE CREAM

  • 500g (2 cups) plain fat-free yoghurt
  • 10ml (2 tsp) vanilla essence
  • 40g (3 tbsp) xylitol
  • 1 banana, mashed
  • 150ml soya/fat-free dairy milk

  • “CARAMEL” SAUCE

  • 100g dried dates, pitted and chopped (find at faithful-to-nature.co.za)
  • 100ml boiling water
  • 100g almond butter
  • 2g (1 tsp) ground cinnamon
  • 10ml (2 tsp) vanilla essence
  • large pinch salt

Instructions

1

For the nice cream, place the yoghurt, vanilla essence, xylitol and mashed banana in a bowl and stir until well combined. Transfer the mixture to a lidded, shallow freezer-proof dish or a resealable bag and freeze for at least 4 hours.

2

For the “caramel” sauce, place the chopped dates in a bowl and cover with the boiling water. Set aside to soak until the dates are soft, about 10 minutes. Transfer the dates and the water to a blender. Add the remaining ingredients and blitz until smooth. Set aside until needed.

3

When ready to serve, remove the frozen yoghurt mixture from the freezer and break it into chunks using a knife or spoon. Place the chunks in a strong blender (in batches, if necessary). Blitz until smooth, adding the soya/fat-free dairy milk as you go. Continue to blitz until a soft-serve-like consistency is achieved. Transfer the mixture to a large piping bag fitted with a large star nozzle. Pipe the mixture into 4 cups or dessert bowls. Drizzle with the “caramel” sauce. Serve immediately.

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November 11, 2019 (Last Updated: November 1, 2019) By
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