Healthy Recipes for a Vegan Pregnancy : Desserts (part 1) - Strawberry Coconut Ice Cream, Vegan Chocolate Hazelnut Spread, Apricot Ginger Sorbet

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1. Strawberry Coconut Ice Cream

Rich and creamy, this is the most decadent dairy-free strawberry ice cream you’ll ever taste.

SERVES 6

2 cups coconut cream

134 cups frozen strawberries

34 cup sugar

2 teaspoons vanilla

14 teaspoon salt

Folic Acid:

Vitamin B12: NA

Protein:

Iron:

Zinc:

Calcium: only present in very small amounts

Vitamin D: NA

1. Purée together all ingredients until smooth and creamy.

2. Transfer mixture to a large freezer-proof baking or casserole dish; freeze.

3. Stir every 30 minutes, until a smooth ice cream forms, about 4 hours. If mixture gets too firm, transfer to a blender, process until smooth, then return to freezer.

Per Serving

Calories: 475 | Fat: 16g | Sodium: 134mg | Fiber: 2g | Protein: 1g

 

2. Vegan Chocolate Hazelnut Spread

Treat yourself with this rich, sticky chocolate spread. This one will have you dancing around the kitchen and licking your spoons!

YIELDS 1 CUP

2 cups hazelnuts, chopped

12 cup cocoa powder

34 cup powdered sugar

12 teaspoon vanilla

4–5 tablespoons vegetable oil

Folic Acid:

Vitamin B12: NA

Protein:

Iron:

Zinc:

Calcium:

Vitamin D: NA

1. In a food processor, process hazelnuts until very finely ground, about 3–4 minutes.

2. Add cocoa powder, sugar, and vanilla; process to combine.

3. Add oil, a little bit at a time, until mixture is soft and creamy and desired consistency is reached. You may need to add a bit more or less than 4–5 tablespoons.

Per Tablespoon

Calories: 164 | Fat: 14g | Sodium: 1mg | Fiber: 3g | Protein: 3g

 

3. Apricot Ginger Sorbet

Made with real fruit and without dairy, this is a nearly fat-free treat that you can add to smoothies or just enjoy outside on a hot summer day.

SERVES 6

23 cup water

23 cup sugar

2 teaspoons fresh minced ginger

5 cups chopped apricots, fresh or frozen

3 tablespoons lemon juice

Folic Acid:

Vitamin B12: NA

Protein:

Iron:

Zinc:

Calcium:

Vitamin D: NA

1. Bring the water, sugar, and ginger to a boil; reduce to a slow simmer. Heat for 3–4 more minutes, until sugar is dissolved and a syrup forms. Allow to cool.

2. Purée the sugar syrup, apricots, and lemon juice until smooth.

3. Transfer mixture to a large freezer-proof baking or casserole dish; freeze.

4. Stir every 30 minutes, until a smooth ice cream forms, about 4 hours. If mixture gets too firm, transfer to a blender, process until smooth, then return to freezer.

Per Serving

Calories: 154 | Fat: 1g | Sodium: 2mg | Fiber: 3g | Protein: 2g

 
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