If you have an ice cream maker, this is a quick-to-make dessert which is light on calories but not short on flavour. I keep bags of fruit in the freezer for nights like these when I feel that something sweet is needed, but don’t want to break the calorie bank. You can use any soft fruit you have to hand. Plain yoghurt instead of evaporated milk works fine, too (though you might need a little more sugar).

Blueberry and raspberry gelato

Blueberry and raspberry gelato (serves 4)

Ingredient Calories per serving
1 cup fresh or frozen blueberries 18
½ cup fresh or frozen raspberries 8
½ cup sugar 97
370ml evaporated milk (2% fat) 132

Total calories per serving: 255

Method: Heat the fruit and sugar in a pan over a medium heat until the sugar has melted into a syrup around the softened fruit. Blend the fruit and syrup until smooth. If you like, you can sieve the mixture to remove any pips (I didn’t bother). Stir in the evaporated milk and allow to cool (if you have time). Pour into the ice cream maker and churn until frozen and fluffy. Transfer to a freezer-proof container and freeze until needed (or just eat it while it’s still a bit soft, like we did).

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