“When the weather is warmer, I love whipping up a batch of this nice cream,” says Amy Gorin, M.S., R.D.N. In addition to the antioxidant-rich cantaloupe and bananas, this lighter take on ice cream is topped with unsalted, no-shell Wonderful Pistachios, adding a crunch much more nutritious than sprinkles. These pistachios offer a trio of plant protein, healthy fats, and fiber to help keep you fuller for longer and tide you over on your cravings for sweets. Plus, those greens and purples you see in pistachios come from antioxidants, too.” Nutrition Information (per ½ cup serving): Calories: 100; Protein: 3 grams; Fat: 2.5 grams; Carbs: 21 grams; Sugars: 14 grams Recipe and photo by Amy Gorin, M.S., R.D.N., on behalf of Wonderful Pistachios
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Makes 4 servings
Prep time 15 min.
Ingredients
1 ½ bananas, sliced 2 ½ cup diced cantaloupe ¼ cup 2% fat milk 1 Tbsp lemon juice 1 Tbsp lemon zest 2 Tbsp pistachios, chopped
How to make it
Freeze bananas and cantaloupe in a zip-top freezer bag overnight. Place frozen fruit, milk, lemon juice, and lemon zest in a food processor or high-speed blender. Process, pulse, or blend until completely smooth, pausing if necessary to push the ingredients toward the bottom of the processor or blender. (If using a blender, you may need to mix gently with a spoon when done blending.) Place in bowls, and top with pistachios.
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“When the weather is warmer, I love whipping up a batch of this nice cream,” says Amy Gorin, M.S., R.D.N. In addition to the antioxidant-rich cantaloupe and bananas, this lighter take on ice cream is topped with unsalted, no-shell Wonderful Pistachios, adding a crunch much more nutritious than sprinkles. These pistachios offer a trio of plant protein, healthy fats, and fiber to help keep you fuller for longer and tide you over on your cravings for sweets. Plus, those greens and purples you see in pistachios come from antioxidants, too.”
Nutrition Information (per ½ cup serving): Calories: 100; Protein: 3 grams; Fat: 2.5 grams; Carbs: 21 grams; Sugars: 14 grams
Recipe and photo by Amy Gorin, M.S., R.D.N., on behalf of Wonderful Pistachios
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 4 servings
Prep time 15 min.
Ingredients
1 ½ bananas, sliced 2 ½ cup diced cantaloupe ¼ cup 2% fat milk 1 Tbsp lemon juice 1 Tbsp lemon zest 2 Tbsp pistachios, chopped
How to make it
Freeze bananas and cantaloupe in a zip-top freezer bag overnight. Place frozen fruit, milk, lemon juice, and lemon zest in a food processor or high-speed blender. Process, pulse, or blend until completely smooth, pausing if necessary to push the ingredients toward the bottom of the processor or blender. (If using a blender, you may need to mix gently with a spoon when done blending.) Place in bowls, and top with pistachios.
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Makes 4 servings
Prep time 15 min.
Ingredients
1 ½ bananas, sliced 2 ½ cup diced cantaloupe ¼ cup 2% fat milk 1 Tbsp lemon juice 1 Tbsp lemon zest 2 Tbsp pistachios, chopped
How to make it
Freeze bananas and cantaloupe in a zip-top freezer bag overnight. Place frozen fruit, milk, lemon juice, and lemon zest in a food processor or high-speed blender. Process, pulse, or blend until completely smooth, pausing if necessary to push the ingredients toward the bottom of the processor or blender. (If using a blender, you may need to mix gently with a spoon when done blending.) Place in bowls, and top with pistachios.
Makes 4 servings
Prep time 15 min.
Prep time 15 min.
Prep time
15 min.
Ingredients
- 1 ½ bananas, sliced
- 2 ½ cup diced cantaloupe
- ¼ cup 2% fat milk
- 1 Tbsp lemon juice
- 1 Tbsp lemon zest
- 2 Tbsp pistachios, chopped
How to make it
Freeze bananas and cantaloupe in a zip-top freezer bag overnight. Place frozen fruit, milk, lemon juice, and lemon zest in a food processor or high-speed blender. Process, pulse, or blend until completely smooth, pausing if necessary to push the ingredients toward the bottom of the processor or blender. (If using a blender, you may need to mix gently with a spoon when done blending.) Place in bowls, and top with pistachios.
Freeze bananas and cantaloupe in a zip-top freezer bag overnight.
Place frozen fruit, milk, lemon juice, and lemon zest in a food processor or high-speed blender. Process, pulse, or blend until completely smooth, pausing if necessary to push the ingredients toward the bottom of the processor or blender. (If using a blender, you may need to mix gently with a spoon when done blending.)
Place in bowls, and top with pistachios.
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