Hot Fudge Sundae
Aspen Valley hosted a meatless Monday event last Monday that focused on getting kids to eat their vegetables.
A huge thank you to Kristy Bates RD, and Sandy Holmes RD, for creating a delicious and inspiring menu that even the fussiest of kids got excited about. The hot fudge sundae was a HUGE hit. The fact that it was made from whole foods with no added sugar did not seem to negatively impact their decision to indulge in dessert. All they cared about was that is was good! Enjoy the recipe. : )
Banana Ice Cream Recipe
- 1 Banana per person (the more ripe it is, the sweeter your ice cream will be)
- A splash or two of almond or soy milk.
1. Remove the peels from the bananas and slice them up.
2. Put the banana slices into plastic bag and place it in your freezer.
3. Once the bananas are frozen all the way through, take them out to thaw slightly.
4. Put the frozen bananas into a strong blender (or even a food processor should work),.
5. Sprinkle the top of the Banana Ice Cream with nutmeg, cinnamon or berries.
Your imagination is the limit with this healthy ice cream recipe. You can try the same thing with different fruits like berries or mangoes. If you like strawberry banana smoothies, try mixing frozen strawberries and frozen bananas to make an ice cream. Or if you like peanut butter, try mixing some peanut butter.
Healthy Chocolate Fudge Sauce
- 1/3 cup pitted dates (i.e. measured once pitted)
- 1/2 cup almond or cashew milk
- 1 1/2 tbsp cocoa powder
1. Put dates and almond milk into a blender, blend together until smooth.
2. Pour into a saucepan and bring to the boil. Reduce to a simmer, continue to cook whilst stirring over a low flame for 5-10 minutes, until thickened.
3. Remove from the heat, stir in the chocolate (or cocoa powder) until melted and incorporated.
4. Transfer to a sterilized glass jar. Serve warm, refrigerate and eat cold, or re-warm.