These are made with coconut yoghurt & are quick & easy to make with out compromising on delicious flavour.
The combination of strawberry & mint work perfectly & both adults & children love them!
Ingredients
- 450g strawberries, rinsed, hulled & chopped into small pieces.
- 1 tbsp lemon juice
- 125g coconut sugar
- 250ml coconut yoghurt ( I used Koko plain yoghurt)
- 2 tbsp fresh mint, chopped
Instructions
- Put the strawberries, lemon juice & coconut sugar in a pan & warm gently, mixing well. Mash the strawberries with the back of a wooden spoon as the sugar dissolves & the mixer warms. Leave to cool.
- Mix together the yogurt & chopped mint in a bowl, then gently stir into the strawberry mixture.
- Put all the ingredients into a food processor until you have a smooth texture.
- Spoon the yoghurt mixture into a freezer- proof container & freeze for at least 3 hours, preferably over night.
- When ready to serve, take the container out of the freezer & leave for a few minutes to allow the iced yogurt to soften so it is easy to scoop out.
- Serve in ice cream cones or bowls with more fresh strawberries.
Benefits
Strawberries are packed with vitamins, fibre, & are particularly high in antioxidants such as flavonoids & phytonutrients, which give the strawberries their bright red colour.
They are a good source of manganese, potassium, vitamins C & K & Folic acid.
They have been used throughout history in a medicinal context to help with digestive ailments, teeth whitening & skin irritations. Their fibre & fructose content may help regulate blood sugar levels by slowing digestion & the fibre is thought to have a satiating effect.
Fresh mint is a wonderful calming & soothing herb. It has many health benefits including aiding digestion, treating dizziness, treating nausea, & treating headaches & much more.
Mint leaves provide a unique fragrance & midly sweet flavour that has a cool after taste.
They also contain folate, niacin, thiamin, vitamin A, potassium, calcium, copper, iron, magnesium, manganese & zinc.
Coconut sugar has a lower glycemix index to regular table sugar & also benefits from trace minerals, antioxidants & fibre. However please note eating too much sugar of any kind is not something I recommend. However coconut sugar is definitely a better choice if you are wanting a better alternative.
Coconut yoghurt is a great dairy substitute as it is packed with healthy fats, rich in antioxidants & contains fibre.
I used Koko in this recipe because it also contains probiotics, which help to balance the microflora in the gut & aids your digestion.
This delicious dessert is dairy & gluten free, it also is incredibly refreshing & simple to make.
