Happy Tuesday everyone!
It’s one of those typical days where I get out of bed, brush my teeth and head to the fridge to see what I can find to munch on because making breakfast is just not something I enjoy doing. And more often than not I find myself inching (Oh so guiltily!) towards cutting myself a slice of cake or pie that’s in there or spreading a slice of bread (sometimes cookies) with the thickest layer of Nutella there ever was. And as soon as I polish off whats on my plate during my SATC re-runs, I spend a good half hour mourning over all the calories I had consumed and how I was never getting any thinner. But today is different. Actually the past 2 months have been quite different, simply owing to the fact that I’ve been trying hard to win the constant battles my heart wages to consume all that sugar. So instead of going down the much dreaded path, today I went straight to the fridge, poured myself a glass of mango smoothie- which I whipped up last night, mind you- and opened my laptop so that I could draft this post for all of you. I feel good already, I think I may have lost a pound right there.
This recipe is one that I had put together during the time that I constantly researched low-cal, healthier substitutes for desserts, because I can be quite the sugar monster and some things had to be changed.
This recipe works as a dessert substitute and also makes for the perfect breakfast bowl. I’m sure this will be a great option for those of you who are trying to eat clean and even the others because it tastes pretty damn good any way. It’s chocolatey, creamy and the best part about it all; it can be made with just 5 ingredients and is just 180 cals in all! What’s not to love, really? If you happen to try this recipe, let me know what you think 🙂
1 Medium Banana (110 cal)
1 teaspoon Raw Cacao Powder (8 cal)
3 teaspoons unsweetened dried coconut shavings (6 cal)
3-4 Fresh organic Strawberries (36 cal)
2 teaspoons Agave or Maple Syrup (20 cal)
(Yields 2 scoops of 180 kcal)
1. Peel, cut and freeze the banana for 3-4 hours.
2. Once the bananas harden, toss them into the blender and add the raw cacao powder and 1 teaspoon of the agave syrup. Blend it until it reaches a smooth, creamy consistency. Once done, empty this in to a container and freeze again.
3. For the strawberry dressing, blend the strawberries and agave syrup until it forms a thick red syrup.
4. Once the ice-cream in the freezer sets, scoop it onto a plate, pour the strawberry dressing and top it with the coconut shavings.
You can stir in organic chocolate chips to this ice-cream before putting it in to the freezer to set for an added crunch 🙂
If you’re not a fan of chocolate ice-cream, you can make variations of the ice-cream by skipping the cacao powder and replacing it with a fruit of your choice. Even peanut butter would make for a great option.