Gelato Low Sugar Low Fat Vanilla And Variations Recipes

LOW-FAT CHOCOLATE SICILIAN GELATO

Steps:

• Whisk 1/4 cup milk and cornstarch together in a small bowl until smooth to make a slurry.
• Combine the remaining milk, sugar, and cocoa powder in a small saucepan over medium heat. Bring to a boil while stirring constantly. Add espresso powder and the cornstarch slurry. Bring back to a boil; stir gelato mixture until thickened like pudding, about 2 minutes. Remove from heat; transfer to a metal bowl. Stir in vanilla extract and salt.
• Fill a large bowl with ice water; set the bowl of gelato mixture inside. Stir frequently until cooled, about 7 minutes. Remove metal bowl from ice bath; cover with plastic wrap. Refrigerate until completely chilled, about 20 minutes.
• Transfer gelato mixture into an ice cream maker; freeze according to manufacturer's instructions, about 20 minutes. Pour gelato into a freezer-safe container; cover and freeze until solid, about 10 minutes.

GELATO, LOW SUGAR, LOW FAT VANILLA AND VARIATIONS

Steps:

• In 3-qt saucepan, whisk together xylitol, protein powder, guar powder (OR XANTHAN POWDER), and salt.
• Beat eggs well. Add to dry ingredients with 1 cup of the milk.
• Cook over medium heat, stirring constantly, about 8 minutes or until thickened. Remove from heat.
• Add remaining cold milk, vanilla bean paste, and alcohol.
• Chill at least 6 hours or overnight. Takes about 10 minutes to churn into soft-serve gelato in your ice cream maker. Freeze an additional 1-2 hours before serving, if you like a harder ice cream.
• *a note about alcohol. Use 1/4 cup spirits such as vodka; or 1/2 cup liqueur such as Baileys due the different alcohol percentage in each.
• * note to parents* The alcohol keeps the gelato from freezing rock hard when stored in your freezer. If you are giving this to children, please use common sense and do not use the alcohol. Instead, you can remove from the freezer and place in the refrigerator for abut 30 minutes to soften.
• VARIATIONS: Chocolate: replace protein powder with 3/4 cup cocoa powder. Replace vanilla vodka with 1/2 cup crème de cacao.
• Chocolate Mint: make chocolate as above but add 4 drops peppermint oil and use crème de menthe for your alcohol. Swirl in 1/4 cup of Magic Shell after churning.
• Coffee: add 2 - 3 tablespoons instant coffee granules with the dry ingredients. Serve with a drizzle of magic shell and whipped cream.
• Pumpkin: use basic recipe but add 1 teaspoon pumpkin pie spice. Add 3/4 cup canned pureed pumpkin after removing from heat. Use 1/2 cup caramel flavored Baileys Irish Cream or butterscotch schnapps.
• Caramel: use basic recipe, use Baileys caramel flavor or butterschtch schnapps. After churning, add 1/4 cup caramel topping.
• Strawberry: Prepare basic recipe. After removing from heat, stir in remaining cold milk, 3 tablespoons sugar free strawberry syrup such as Torani brand; 4 T vodka, 1 teaspoon lemon juice, and 1/2 cup frozen sliced strawberries, thawed, and pureed. Also add 1 cup frozen sliced strawberries, thawed, with their juice.

GELATO DI CREMA - VANILLA CREAM BASE FOR GELATO

Steps:

• In a large bowl whisk together the egg yolks and the sugar until pale yellow and thickens up.
• Combine the whole milk, heavy cream and 1 vanilla bean, sliced in half lengthwise in a saucepan. Heat the mixture just until it starts to bubble along the edges. Do not allow the mixture to boil. Remove from the heat.
• Remove the vanilla bean and scrape out the seeds with the tip if a small knife and add the seeds back into the milk mixture. Discard the vanilla bean shell.
• While whisking the egg mixture add in about a cup of the warm milk mixture and combine together. Then add in the rest of the egg mixture to the milk. Heat the mixture slowly to 175 to 180 degrees F. The custard should be thickened and coat the back of a wooden spoon. Do not allow the custard to simmer.
• Strain the custard through a fine mesh sieve, cover and refrigerate until well chilled.
• You can transfer this custard into the ice cream maker and follow manufacturer's instructions. This will make vanilla gelato, or you can make the following variations.
• Espresso: add 1/2 cup of chilled espresso coffee into the custard.
• Chocolate: add 3 ounces melted bittersweet chocolate into the warm custard before chilling.
• Pistachio or hazelnuts: In a blender add 6 ounces shelled pistachios with the heavy cream and puree before adding into the saucepan.
• Amaretto: Stir in 1/2 cup of crushed amaretto cookies into the milk before heating and add 1-ounce amaretto liqueur into the finished chilled custard before freezing.

AUNT EVELYN'S EASY CREAMY BANANA PUDDING (LOW-SUGAR LOW-FAT)

Steps:

• Combine pudding mix and milk in large bowl. Beat or whisk for 2 minutes until thickened. Refrigerate for 5 minutes. Fold sour cream and whipped topping into pudding and set aside. Crumble 6 vanilla wafers into coarse crumbs by hand and set aside for garnish. In a 9x13 dish or deep round bowl, layer vanilla wafers, sliced bananas, and pudding mixture until layers run out (about 4 layers), ending with pudding mixture. Sprinkle top with reserved vanilla wafer crumbs. Cover and refrigerate about 4 to 6 hours to allow vanilla wafers to soften.

HEALTHY BROWNIE IN A MUG

Steps:

• Mix flour, sugar, cocoa, baking soda, and salt in a mug.
• Mix in 1 Tablespoon of Yogurt. If too thick, add 1 more Tablespoon and mix until you get a brownie batter consistency.
• Mix in desired amount of your favorite chocolate chips (use semi-seeet or dark chocolate for a bit of a healthier alternative) this step is optional! If you have a different toppings you like to put in your brownies, add it now.
• Microwave for 1:10 Seconds. All microwaves are different, so time may vary.
• Sprinkle some more chocolate chips (or other topping) on top. (Optional).
• Let cool for 1-3 Minutes.
• Enjoy!

LOW FAT PUMPKIN ROLL

Steps:

• Preheat the oven to 325°F.
• Spray a jelly-roll pan with nonstick spray and sprinkle lightly with flour.
• Dust a clean dish towel with 1 teaspoon of the confectioners’ sugar.
• Combine the eggs, granulated sugar, flour, pumpkin, cinnamon, ginger, nutmeg, vanilla, and lemon juice beat well.
• Pour into the pan and bake 15 minutes.
• Let cool 5 minutes, then invert onto the dish towel.
• Sprinkle the cake with 1 teaspoon of confectioners’ sugar, then roll up the cake and towel together, jelly-roll style.
• Let cool.
• Cream the icing ingredients in a large bowl.
• Unroll the cake, spread the icing on top, then reroll the cake without the towel.
• Refrigerate until chilled.
• Sprinkle with the remaining 1 teaspoon of confectioners’ sugar.

BREAD PUDDING FOR 2

Steps:

• Spray two 6 to 7 oz ramekins with non-stick cooking spray; preheat oven to 350 degrees.
• Cube bread and measure out 1 cup of cubes, place cubes in prepared ramekins and divided the raisins or blueberries between the two.
• In a small dish, beat together the milk, egg or egg substitute, stir in brown sugar, cinnamon and vanilla; mixing well.
• Pour the mixture evenly over the bread cubes and drizzle with melted butter.
• Place on a cookie sheet, just in case it cooks over, and bake for 25 to 30 minutes or until a knife inserted near center comes our clean.
• Serve warm.

FAT-FREE/LOW-FAT VANILLA MILKSHAKE!

Steps:

• In a blender, combine all ingredients and blend until smooth. You could also add in coffe syrup or chocolate syrup to change it up!