Raspberry Nice Cream
4

Serves 4

With a little blender and freezer magic, fresh raspberries, bananas and rich cashews make a sweet and flavorful "ice cream."

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    Ingredients: 
    • 6 ounces fresh raspberries
    • 1/2 cup raw whole cashews, soaked in warm water at room temperature for 2-12 hours, drained
    • 2 bananas, peeled, thickly sliced and frozen
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    Method: 

    Purée raspberries and cashews in a blender or food processor until smooth, adding up to 1/4 cup water if needed to purée. Add bananas and purée again, scraping down the sides often, until very smooth.

    Transfer to a tightly sealed freezer-proof container and freeze until just solid, about 4 hours. (If you make further in advance, let soften at room temperature for 15 minutes before scooping.)

    Nutritional Info: 
    Per Serving:Serving size: about 1/2 cup, 170 calories (70 from fat), 8g total fat, 1.5g saturated fat, 0mg cholesterol, 0mg sodium, 26g carbohydrate (2g dietary fiber, 11g sugar), 4g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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