Grilling fruit imparts a smoky intensity to the sweet juiciness of ripe summer fruit. Grilled Fruit Sundaes feature ripe chunks of pineapple, strawberries, bananas and apples over dairy-free strawberry ice cream and topped with Tosteds soynuts.
The fruit kebabs are rolled in Wholesome Sweeteners Fair Trade raw cane sugar from Malawi, a Demerara type sugar prized for its large sparkling crystals and rich aroma. You can grill fruit kebabs on a barbeque or pop them under the broiler.
Fruit makes a great dessert and contains lots of fiber and disease fighting antioxidants however; traditional dessert making can add unhealthy cholesterol, excessive fat and calories that overshadow the healthful benefits. This delectable dessert is very low in fat and calories and entirely dairy and cholesterol-free!
This scrumptious dish is made with dairy-free strawberry soy ice cream made with Mori Nu Light Silken Tofu, frozen fruit, organic sugar and pure vanilla. Aseptically packaged Japanese style tofu is low in fat and has a smooth creamy consistency and neutral flavor that makes perfect desserts.
You can scoop soft-serve soy ice cream right from your Vita Mix Blender or make it a day in advance and freeze it in an airtight container. Vita-Mix will produce the best soft serve, though you can also use a food processor and freeze several hours or overnight.
Grilled Fruit Sundaes make a great dessert for a 4th of July barbecue and you can also use your favorite dairy-free frozen dessert from Trader Joe’s or Whole Foods Markets.
Strawberry Ice Dream
8 Servings
1 (12.3 oz. pkg.) lite silken tofu
1 (16 oz. pkg.) frozen strawberries
1 frozen banana, broken into chunks
3/4 cup organic sugar
1 ½ teaspoons pure vanilla
Place all ingredients in the Vita-Mix container in the order listed. Secure 2-part lid. Select VARIABLE, speed #1. Turn machine on and quickly increase speed to #10, then flip the switch to HIGH. Insert the tamper through the lid to press frozen fruit into the blades while the machine is processing. A loud pulling sound will indicate that the mixture is frozen (30 to 90 seconds). Do not run the machine longer as it will causes melting. Scoop soft-serve mixture into dessert dishes or place in metal container and freeze until ready to serve.
Nutrition Analysis: per 1 cup serving
Calories: 162
Protein: 5g, Carbohydrate: 37g,
Fiber: 2g, Sugars: 31g, Fat: 1g,
Sat Fat: 0g, Cholesterol: 0mg,
Calcium: 38mg, Sodium: 59 mg
Grilled Fruit Kebabs
6 fruit kebabs
6 wooden skewers
1 cup fresh pineapple cubes
2 cups fresh strawberries
2 fresh bananas, cut into 2” slices
2 fresh apples, peeled and cubed
Juice of 1 lime
½ cup Fair Trade raw cane sugar
Soak six wooden skewers in hot water for 20 minutes. Prepare fruit and thread alternately onto skewers. Drizzle with limejuice. Pour sugar onto cutting board and roll the skewers in the sugar. Spray grill with olive oil cooking spray. Place kebabs over fire and grill for 10 minutes, turning occasionally. Spoon ice cream into dessert cups and top with grilled fruit and Tosteds. Serve immediately
Nutrition Analysis: per 1 fruit skewer
Calories: 203
Protein: 2g, Carbohydrate: 53g,
Fiber: 5g, Sugars: 38g. Fat: 1g,
Sat Fat: 0g, Cholesterol: 0mg,
Calcium: 21mg, Sodium: 2 mg
Andrea is founder and director of Moss Wellness, an integrative health enterprise devoted to inspiring men and women to discover holistic health and vibrant living.
Andrea is a certified holistic health and nutrition counselor who works with her clients to help them reach their ideal weight, reduce stress, and feel confident about what to eat. Andrea presents workshops on various health and wellness topics throughout New York state, counsels individual clients both in person and over the phone, and leads group weight loss programs.
Marie Oser is a best-selling author, columnist, and host/producer of VEG TV. A vegan lifestyle expert, and environmental advocate with a focus on nutrition and its role in disease prevention, Oser specializes in creating original gourmet recipes with a solid nutritional bottom line.
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Vegetarian since 1971; vegan since 1990, Marie left a career in TV advertising to pursue her interest in food, health, and nutrition. Born and raised in Philadelphia, PA, she studied psychology at St. Joseph’s University. Marie is a gourmet cook and organic gardener living in California, writing her 5th book and hiking every day with Travis, her Yellow Lab companion.
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Cherl recently moved to Denver, Colorado from Bellingham, Washington. She enjoys hiking and hanging out with her puppy.
Christie Nash is currently a Projects Coordinator at the Trent Centre for Community-Based Education whose mandate is to bring local organizations and academic resources together to create community- inspired research projects. She has recently completed her M.Ed in Education and Community Development and Comparative International Development Education at OISE/UT. Her professional experience has taken her around the world, including Thailand, India, Nunavut, and other parts of Canada.
She currently resides in Omemee, Ontario (where Neil Young spent his formative years!) in an 1861 log cabin with her boyfriend, Mark, and cat, Fergus.
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Patrick Horan is a farmer and small food company entrepreneur. Family owned, Waldingfield Farm, Inc., a Certified Organic (Bay State Organic Certifiers) vegetable farm specializing in heirloom variety tomatoes and other traditional garden staples. Waldingfield Food Company, Inc., founded in 2007, specializes in artisanal products including pasta sauces made with Waldingfield’s tomatoes.
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Victoria Scanlan Stefanakos is a wife and mother, a homesteader, a writer. When she’s not gardening or cooking or picking up wooden toys, she writes stories for national magazines and Web sites about living simply, naturally and well. You can read several of late in Martha Stewart Living and Real Simple.
So Victoria and her family to live lightly and pitch in: growing, making, putting by, selling and sustaining themselves with whatever they can on seven rugged acres. You can follow her chronicle of their adventure at Project Homestead
Latham is the founder of a boutique holistic lifestyle practice called- Tender Shoots Wellness. Specializing in maternal and child wellness, Latham served as Program coordinator for the Healthy Moms-Healthy Babies project for the B-Healthy organization. She has been featured on Fox 5 news as an expert on organic foods and kid’s health. She is the co-founder of Panela Productions, a company that educates parents and children about food, through cooking classes, and events.
Latham teaches plant-based culinary classes at Whole Foods Market and Natural Kitchen Cooking School, where she is a part of the guest faculty, and for a host of private clients. She gives lectures on plant based nutrition at Laughing Lotus Yoga Center, North American Vegetarian Society's Summer Fest, and Excellence Charter School, to name a few.
She currently teaches prenatal yoga classes at Om Factory, Golden Bridge Yoga, and Yoga Sutra.
Latham contributes to Working Mother Magazine, Naturally Savvy, and Yoga Mom Magazine.
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Frugality was the voice of her elders who endured wars, rationing and Depression, raised to respect, love and to co-exist with nature through sustainability, self reliance, need and RRR practices. Loretta’s juxtaposition of ideas, deep love for the planet and her Yankee sensibilities are the foundation of a lifestyle that is in partnership with nature. Loretta indulges her passions for renewable energy, organics and being green on her 17.5 acre farm in central Massachusetts.
Recently Ms. White has lead an Assoc. of Caregivers providing support to those caring for parents, disabled, and others.
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