Raspberry Sorbet with Coconut Cream

-
I am currently dairy-free, most definitely NOT by choice, so I'm doing what I can to fill the sad ice cream void in my life. I liked sorbet before I went dairy-free, but always thought of it as a decidedly different food than ice cream. That is still true, but I've become a little creative with toppings to get closer to that ice cream happy place.



This is just a scoop of raspberry sorbet topped with coconut cream and raw chopped walnuts. Coconut cream is basically coconut milk but the creamy, higher fat part of it. It comes in many brands, and is sometimes labeled as coconut milk or culinary coconut milk. Just make sure it has around 14 grams of fat per 1/3 cup or something like that, and it only takes a drizzle to make this deliciously rich and creamy. Well, at least for me, on my sadly dairy free diet! I have yet to appreciate the soy, rice or other dairy alternative ice creams. Maybe that will come with time. For now, they just taste like impostors.

Chocolate chips, or chocolate in any form, would also make a fine topping. I'd also like to try toasted, shredded coconut or toasted almonds instead of walnuts. Today I used Trader Joe's brand raspberry sorbet, which is quite nice, but Ciao Bella makes some decadent sorbet flavors like Blackberry Cabernet, Sicilian Blood Orange, and (Heavens to Murgatroyd) Pear Hibiscus?!? Lie to me, sorbet. Make me forget about ice cream.

Comments

Post a Comment

Popular posts from this blog

Fast and Furious Food

-
Fast food seems not quite fast enough here these busy school days, so fast and furious food is more like it. In "spare" moments, like when I'm pushing Molly on the swings at the park and sort of zoning out, I've been thinking a bit about food, cooking, and food writing. I became bored with it pretty fast, and I think that's largely because there is a part of cooking that is just labor. For me, it is a huge part of it because I am always preparing food for my kids, one of whom is on a special diet. Still, here I am writing about food. Really fast. While scarfing down a spinach salad I just threw together with kidney beans, walnuts, cucumbers, and a simple lemon juice/olive oil dressing. The kids are at school right now, eating lunches we threw together this morning. Eli's latest craze is this pomegranate berry coconut water that comes in individual-size plastic bottles from Whole Foods. It's very low in carbs, and apparently really good for you as it is
Read more

Cheeseless Pizza? Challenge Accepted

-
Image
A photo of a delicious looking cheese-less pizza that I found on the Internet I can't decide which I miss more: ice cream, or cheese. At least with ice cream, there is a reasonable alternative that is cold and sweet: sorbet. There really is no good substitute for cheese. Oh, there is, you say? No. No, there is not. I have yet to try to make a cheeseless pizza, since I've been forced to give up dairy, because it just seems too sad. Today, however, I was slightly encouraged by a delicious slice of veggie cheese-free pizza I had at Whole Foods. Tomato sauce and vegetables and a heavenly crust. I am inspired. There is hope. So, I don't actually have a recipe to share just yet. I'm open to ideas. I'm searching the internet. And when I next have time to cook, I intend to experiment with some pizza dough, tomato sauce, pesto, sundried tomatoes, pepperoni, garlic, and other vegetables and meats. I'm annoyed by most of the dairy-free pizza recipes I find
Read more