

Carnivalé
1 cup almond milk
½ cup stevia
1 egg, preferably free-range
1/3 cup Dagoba organic cocoa powder
2 cups low fat plain coconut yogurt
1 teaspoon vanilla
½ cup shredded organic, unsweetened coconut
½ cup Brazil nuts, chopped
½ cup pecans, chopped
-
Mix milk, stevia, and egg in saucepan.
-
Heat slowly until thick, stirring constantly. It will look like thin pudding. Be sure not to boil.
-
Turn off heat and add cocoa powder.
-
Cool to room temperature.
-
Add yogurt and vanilla and place in refrigerator for 2-3 hours.
-
Pour mixture into ice cream maker to freeze. At the end of the freezing process, add coconut, Brazil nuts, and pecans. Place in freezer-safe container and store in freezer.
-
If you don’t have an ice cream maker, place ice cream mixture in a freezer-safe container and stir in coconut, Brazil nuts, and pecans, and freeze.
-
Serves 6.
Blueberry Pomegranate Sorbet
½ cup stevia
½ cup filtered water
2 cups pomegranate juice
1 cup fresh, puréed blueberries
-
Combine stevia and water in saucepan and stir over medium heat until stevia dissolves.
-
Bring to a boil, then remove from heat.
-
Cool completely.
-
Whisk in pomegranate juice and puréed blueberries.
-
Place in ice cream maker and freeze according to manufacturer’s instructions. If you don’t have an ice cream maker, place in freezer-safe container, and freeze.
-
Serves 6.

