I hardly ever eat peaches, not sure why, it’s just a fruit that I don’t tend to buy. However, I bought some at the shops the other week and they are so good just now so I’ll be buying them regularly whilst they’re in season.
This recipe is simple to make (which I like most of my recipes to be!) and can easily be doubled. I’ve had the peaches hot but they are also lovely cold too which would make them a nice breakfast option to have with granola and yoghurt.
One thing is for certain with me, I always have berries either fresh or frozen, in the house. I can’t get enough of them, they’re like nature’s sweets. I eat them on their own, with yoghurt, on salads, porridge, smoothies, and now this little creation!
For this recipe I used a mixture of raspberries, strawberries and blueberries but you can stick to just one type of berry or use a variety. As some berries are lovely and sweet at the moment, I added a little honey at a time as I didn’t want overly sweet yoghurt pops. I used coconut yoghurt in this recipe as I much prefer it over soy yoghurt. The coconut yoghurt I use is lovely and thick, similar to Greek yoghurt so if you can eat dairy I’d suggest using Greek yoghurt or full fat natural yoghurt.
When I could eat dairy, I didn’t particularly like ice cream. For as long as I can remember I never have. People couldn’t understand how I could pass up on a scoop of mint-choc chip or creamy vanilla but I just didn’t enjoy it. It was either too creamy – I never liked cream either, far too sweet or some ice creams would leave a strange after taste in my mouth, probably from weird ingredients!
So now you’re probably wondering why on earth have I created a recipe for ice cream! Well, this technically isn’t ice cream, it’s blended frozen fruit, yet it looks like and has the consistency of ice cream. Luckily for me it tastes loads better than all the ice cream I’ve tried in the past.
Hello lovely readers! I hope you’re all well and looking forward to Spring arriving.
Apologies for lack of new recipes but I was away on holiday to visit my beautiful sister and her family in Florida. I had an excellent time. In total awe of how much my 5-year-old nephew changes each time I see him! I sampled lots of gluten free and dairy free delights whilst out there and fell in love with Whole Foods! Oh. My. Word. That shop is amazing. Quite good I don’t have one near me as I would spend a fortune. I saw lots of new ingredients that I want to try so my head is buzzing with new recipes to invent!
I am not really a baking kind of girl. I’d love to be able to whip up lovely cakes and biscuits but baking is such a science and I tend to lose patience and just want to add extra or change ingredients and the outcome isn’t always edible! Since becoming dairy and gluten intolerant baking is even more of a challenge.
That being said the past week I really wanted some biscuits but wasn’t prepared to buy any from the shop for 2 reasons, most gluten free biscuits are so dry you need to wash them down with a gallon of water and secondly if you read the ingredients list for some biscuits, it’s like reading Latin, I have no clue what most of the ingredients are!
I have never been a particularly big dessert fan. If I’m in a restaurant I’m more likely to choose a starter and a main course rather than a main course and dessert. However, there are times when you just need a wee sweet kick and this pudding provides it. It tastes very decadent but it is actually good for you as the main ingredient is avocado so really not as naughty as you’d think.
If anyone is trying to lose weight they tend to stay clear of avocados due to their high fat content, but they actually contain the type of fat that we need for our health. They are rich in fatty acids which are great for our skin, not to mention high in vitamin E too, which is also great for the skin and helps protect it. Tip: After you’ve scooped out your avocado flesh, take the skin and rub it over your hands – instant moisturiser!