Pomegranate is one of those super fruits you often hear about, but rarely see (or notice, maybe) in your local grocery store, which is too bad because from what I’ve been reading lately, the health benefits are out of this world. It’s loaded with vitamins and minerals, fights various cancers, heart disease, lymphomas, and much more. Plus, it’s an anti-oxidant powerhouse. We’re talking the Chuck Norris of super foods.
Before this recipe, I had never really had pomegranate aside from the occasional store-bought juice or restaurant salad dressing.
So when I crossed paths with this little pink fruit, I was intrigued. What could I do with it?
My impulse buying side didn’t really case. I’d find something, and sure enough I did. Fruit + ice cream maker + nondairy milk base = healthy dessert perfection.
1/3 cup nondairy milk (I use almond, unsweetened)
1/2 T stevia
splash of vanilla
juice of 1 pomegranate
-In a small mixer or blender, place all ingredients except the fruit, which you can squeeze into the blender to prevent too many seeds from falling in.
If you’re thinking food dye made that lovely purple color, think again. That’s all-natural coloring. Mother Nature’s dessert presentation skills at their finest, coaxing us with vibrantly tempting colors, I suppose.
- Mango Ice Cream (collegiateculinaire.wordpress.com)