Six days into my new diet for March, and I’ve faced quite a few temptations already.
In terms of going vegetarian, so far I’ve been tempted by bacon with breakfast, chicken, ham on pizza and savoury mince. But I’ve only caved in to the chicken (a small piece of breast meat) at Sunday lunch, because I didn’t want to offend my folks (yeah, I’m a real people pleaser that way). So I guess I’ll have to extend my month of vegetarianism to include April Fool’s day 😛
Staying away from sweet things has also been tough (What’s wrong with me?! It’s only been six days!). It was scorching hot today, so I made myself a banana-soy milk-frozen yoghurt milkshake. Is this cheating? Here are the ingredients:
As you can see, the frozen yoghurt is the Slimmer’s Choice version. So I’m really hoping that counts as dieting! Unfortunately I couldn’t find the soya milk in the reduced-sugar version, but hey… I get points for not using full-cream cow’s milk, don’t I? No? Ahh man.
Banana-soy milk-frozen yoghurt milkshake
As for my other ‘rules for March’: I haven’t baked yet; the food diary is filling up each day; I did have some vegetarian pizza (What? You say that’s cheating too?!); I’ve been sticking to my exercise routine; and I have thought about reducing salt and sugar, without, er, actually doing much about it.
Progress, I think.
Why oh why have I lived this long without making my own coconut ice cream?! Thankfully, Sharon Glass‘s gorgeous recipe book Sweet Endings introduced me to a recipe I’ll probably be making for years to come 🙂 As mentioned previously, I’m able to share it with you too. And the bonus is that you don’t need a fancy ice-cream machine to make this either.
1 C sugar
1 C water
610 g tinned coconut milk
1/3 C desiccated coconut
1. Heat sugar and water to dissolve, simmering for 3 minutes.
2. Cool completely, then mix together with the coconut milk and coconut.
3. Place in a shallow freezer tray for 2 hours until solid.
4. Break up with a fork and then pulse in a food processor until creamy. Return to the freezer until needed.
There! I mean, could it get any easier than that? I combined this sorbet with some Mainstay Piña Colada cocktail mix to create fabulous, creamy drinks. (PS: if you’re planning to use this for drinks, you may want to leave out the desiccated coconut if you don’t like the texture.)
I’m a big fan of Woolworths food. They concoct such a delicious variety of treats – and not all of them are destined to add blubber 🙂 Possibly my favourite Woolies invention is their Slimmer’s Choice Vanilla Frozen Yoghurt. So it was only natural that this would be the ideal way to wrap up our 7-course dinner. Ninja preferred his plain, but I topped my vanilla scoops with a fiery homemade hotsauce. Yum!
200 ml strawberry juice
3 T white sugar
1. Gently heat the strawberry juice and sugar in a pot.
2. Mix a little cornflour (approx. 1 t) with 3 t water. Add to juice in pot.
3. Stir well so the mix doesn’t stick to the pot. Add Tabasco sauce to taste. Allow to thicken.
4. Pour warm sauce over cold yoghurt and enjoy.
1. Instead of water, I used 3 t beetroot juice, because I wanted the sauce a hot pink colour to match our dinner theme (and I didn’t have food colouring on hand).
2. The sauce becomes gelatinous as it thickens and cools. I made mine a few hours ahead of time and just warmed it up on the stove 5 minutes before I needed it.
3. I know shops overseas sell hotsauces specially made for use with dessert, but I’ve never seen anything like that on South African shelves. What’s nice about this homemade recipe is you can vary it, using different fruit juice flavours etc.