Quick Raspberry and Banana Ice Cream

by Fi Bird

Serves 6

Ingredients

300g frozen raspberries
Half a large frozen banana (freeze it without the skin)
One dessert spoon honey (to taste)
250ml (4 tablespoons) reduced fat crème fraiche

Put all of the ingredients into a food processor and blend. Eat immediately.

Make this simple pudding as you clear the main course plates away.

Children’s Tip:

Children love frozen bananas, they can make this simple sauce to dip the frozen bananas into.

Raspberry Dipping sauce

250gfresh raspberries
Juice and zest half an orange
25g unrefined caster sugar (optional to taste)

Wash the orange and dry it well. Put a clean dishcloth between your hand and a grater. You need a grown up to help you with this bit. Grate some orange zest using a fine grating blade.
Cut the orange in half and twist one orange half around a citrus squeezer to get the juice out.
Put the raspberries and orange juice into a blender and blend until smooth. Taste and add sugar as required.
Strain through a sieve and add the orange zest.

This dipping sauce can be used with fresh fruit, ice-cream or natural yogurt. Packed in a no spill container, a small amount lends itself to lunch boxes for fruit dips.
A grown up may need to help younger children and should do step 3. Under close supervision children enjoy blending, using the pulse button.

Grown up Tips

If you have young children always use a large orange, carrot or cheese when using a grater (more then the recipe requires)to maximise the distance between the child’s knuckles and the grater.
A zester is brilliant for removing peel and more children friendly.
Allow your child to taste before you add any sugar, some children maybe quite happy with no added sugar.

ALWAYS HAVE A GROWN UP IN THE KITCHEN WHEN YOU COOK

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