It’s the end-of-summer, a perfect time to enjoy a refreshing fruit-filled treat. And, if you are managing your GERD (not symptomatic, but minding your diet to prevent flare-ups), this may be a great option for you!
No added sugars, minimal in fat, and made with digestive-friendly ingredients, it’s a great swap for traditional ice cream or sorbet-type treats. Plus it’s got watermelon and probiotic-rich dairy to help neutralize the acidity of the berries!
In an ice cream maker, this takes as little as 15 minutes to whip up into a delightful frozen treat. However, if you don’t have one, you may simply freeze* it in a well-sealed container. And don’t worry, if it freezes quite solid, let it defrost until desired consistency.
(*Hint: for those who like snow cones or a granita-like consistency, scrape the ice-y treat with a large spoon and you can enjoy it immediately).
I hope you’ll give this one a try and let me know what you think. Here’s the recipe below.
Equipment
- 1 ice cream maker optional
Ingredients
- 2 cups strawberries, medium whole
- 1 cup watermelon chunks
- 1 cup low fat, plain Greek yogurt I like strained varieties for dense consistency
- 1 1/2 tbsp Allulose or monk fruit sweetener If you prefer to use date puree, go with about 6 small, pitted dates + 1/3 cup of water and puree in blender until smooth.
- 1/2 tsp vanilla extra real vanilla (not imitation)
- 1/8 tsp sea salt optional
- 5 leaves basil, chopped finely for garnish
Instructions
- Place strawberries in blender, reserving 2 for garnish.
- Add watermelon, low fat Greek yogurt, sweetener, vanilla, and salt (if using). Blend until smooth.
- Transfer to an ice cream maker and "churn" until the consistency of a soft serve (about 15 minutes).
- Chopped remaining strawberries.
- Garnish with chopped strawberries and basil.