Yoghurt, Almond milk and Raspberry Ice-cream (includes raw almond milk recipe)

At the moment my focus in very much on low calorie and healthy food. I'm experimenting a bit though with raw food although I by no means follow the whole 'raw lifestyle'. Anyway after making some almond milk i thought i'd try and make some ice-cream with it. This can easily be made dairy free too just by cutting out the yoghurt. I just added yoghurt in it to make it a little more creamier.

Recipe for Raw Almond Milk

Makes 4-8 cups of almond milk

1 cup almonds

water

vanilla essence

agave syrup

Method:

1. Soak almonds in water in fridge for 8-12 hours

3. Strain almonds. Put in blender with 4 cups of water (if your blender isn't big you may need to do this in two batches). Add a drop of vanilla essence and about 1 tsp of agave syrup (or honey).

4. Pour through a sieve into a bowl. Keep almond meal for another use.

5. Store milk covered in fridge. It will last about 5 days.

This almond milk is 86 calories per cup. If you would like a lower calorie version then put half of the milk back in the blender with 2 cups of water and blend. Do this again with the rest of the milk.

Then the almond milk is only 43 calories.

The ice-cream recipe below is made with the slightly richer (86 calorie) version of the almond milk. There is no reason though you couldn't do with it the weaker stuff, although expect a less creamy ice-cream.

Ice-cream Recipe

Makes 1 serve which is 139 calories.

1 cup almond milk

10 frozen raspberries

1 tbs agave syrup

1 egg white

1 tbs low fat (unsweetened if possible) greek yoghurt

ice

1/2 cup salt

two metal bowls, one smaller than the other

Method

1. In the large bowl put a lot of ice. Then add 1/2 cup of salt and mix together. Put the second smaller bowl inside the larger bowl. Make sure the ice level is such that it does not overflow but there is enough that the ice goes up the sides (on the outside) of the smaller bowl.

2. In smaller bowl put frozen raspberries (crush them up a bit), almond milk, agave syrup, yoghurt and egg white. Use a spoon or beaters on low and mix until mixture becomes thick. Make sure you scrape down the edges as you do this as they the first the freeze. 

3. If you'd like it a bit harder then put the bowl of ice cream in the freezer for a while.