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i

Copyright ........................................................................................................................... iv
Legal Disclaimer ................................................................................................................. v
Introduction ....................................................................................................................... 7
27 Dessert Recipes ............................................................................................................. 8
Angel Wings Sabayon Cake .................................................................................................................. 8
Banana Oat Bars ...................................................................................................................................... 11
Banana Oat and Bran cookies ............................................................................................................ 11
Berry Mousse ............................................................................................................................................ 12
Blueberry Cobbler ................................................................................................................................... 13
Bonbons ..................................................................................................................................................... 14
Cantaloupe Slush .................................................................................................................................... 14
Chia-Banana Pudding ............................................................................................................................ 15
Chocolate Dipped Strawberries ......................................................................................................... 15
Cinnamon Mouse .................................................................................................................................... 16
Cranberry-Orange-Pear Granola Crisp ............................................................................................ 17
Creamy Vanilla Pudding ....................................................................................................................... 17
Fresh Strawberry Granita ...................................................................................................................... 18
Ginger Pudding........................................................................................................................................ 19
Gingerbread Biscotti .............................................................................................................................. 20
Halva ............................................................................................................................................................ 21
Key Lime Pie .............................................................................................................................................. 22
Lemon Crme ........................................................................................................................................... 23
Mango Coconut Sorbet ........................................................................................................................ 23
Peach Sorbet ............................................................................................................................................. 24
Pineapple Sherbet Pops........................................................................................................................ 24
Poached Pears with Raspberry Sauce .............................................................................................. 25
Popcorn Macaroons ............................................................................................................................... 25
Strawberry Pineapple Sorbet .............................................................................................................. 26
ii

Sugarless Applesauce Cake ................................................................................................................. 27


Walnut Banana Ice Cream.................................................................................................................... 28

iii

Copyright
Copyright 2014 DiabetesFree.org. All rights reserved.
All literary work contained within this book belongs to and is the sole property of its
respective authors and publishers. Reproduction, copy or any other form of use of the
pieces contained within the book is strictly forbidden without express permission from
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extent of the law. Please respect our property.
Please Note: The owner of this book is permitted to print one hardcopy of this eBook for
personal use. These rules have been established to protect the rights and ownership of
the authors and publishers and to ensure that their work is upheld as their own.

PLEASE NOTE: This is NOT a Free Book. You do NOT have resell rights for this
book. I have invested years of research into the creation of this resource. May I
please ask that if you purchased this book from anywhere other than www.Diabetes
Free.org, including eBay, would you kindly report that site to
support@DiabetesFree.org. Thanks!

iv

Legal Disclaimer
The contents of this document are based upon my opinions of Diabetes Free, unless
otherwise noted. This work is intended to share knowledge and information learned
through research, experience, and discussions with others. The opinions of others, such
as in the comments and the forum, are their own and are not endorsed by Diabetes Free.
The information contained herein is not intended to diagnose, treat, cure or prevent any
condition or disease, but rather to provide general information that is intended to be used
for educational purposes only. Please consult with your physician or health care
practitioner if you have any concerns.
By using, viewing and interacting with Diabetes Free or the DiabetesFree.org website, you
agree to all terms of engagement, thus assuming complete responsibility for your own
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at your own risk.
All products and information given to you by Diabetes Free and its related companies are
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v

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vi

Chapter
1

Introduction

Chocolate, cookies and pie, oh my! As a diabetic, you may crave all these sweet yummy
treats, but you know it is something you know you cant have. Youre always afraid of
spiking your blood sugar level so youve stayed away. Well today is your lucky day
well show you 27 amazing diabetes desserts that will have you feeling like your old self
again.
Although once you have used Diabetes Free and are diabetes-free, youll be able to eat
all the sweets you want, some of you may still want to keep a diabetic diet just to be on
the safe side. Well in this book is all the sweets your little diabetic heart desires. These
desserts are so yummy that even your kids cant tell that they arent packed with sugar.
All the desserts are easy to make and take little ingredients so you wont be running to
the grocery store to gather supplies. You can make them easily in your kitchen and in
minutes youll be enjoying a savory delicious dessert.
If you are a dessert lover and have a recipe you would love to share with other diabetics,
please feel free to send us your recipes.
To send us recipes or if you have any questions about the recipes in this book,
email us at support@DiabetesFree.org.

I cant wait to hear all the Mmms once youve tried one of our delicious 27 desserts.
Enjoy!!

Chapter
2

27 Dessert Recipes

Angel Wings Sabayon Cake


Ingredients:
Crust

2 cups almond flour

6 tablespoons xylitol powder

3/4 cups tocotrienols

1/3 cup coconut butter

1/2 cup coconut oil

1/8 teaspoon salt

42 drops vanilla essence

Sabayon Tea
Ingredients:

3 tablespoons chicory root

2 tablespoons roasted
dandelion

1 tablespoon rhodiola

2 cups water (distilled


preferred)

Angel wings cream


Instructions:

1 scant cup coconut butter

1/3 cup xylitol

22 drops vanilla essence

1 cup water (distilled preferred)

Pinch of salt

Combine all herbs into a bowl. Heat


water to a simmer and pour over the
herbs. Allow the herbs to steep for 20
minutes. Makes 2 cups. Add more
water if needed to dilute.

Sabayon

1 cup cashews

1 cup shredded coconut

4 cups water (distilled preferred)

Pinch of salt

1/2 cup sabayon tea

1 sachet cho-wa (a Chinese substitute, optional)

1 tablespoon chaga

5 dropperfuls wild ginseng earth drops

7/8 cup xylitol

1 cup hydrated Irish moss, packed

1 cup coconut oil

1 teaspoon ceylon cinnamon

Instructions:
To make the crust, mix all ingredients into a bowl, using a fork. Combine until the
mixture is crumbly. Place of mixture into the bottom of a 10 inch spring form pan.
Press mixture down and set aside.
To make sabayon, blend cashews, shredded coconut, water and salt and strain to
smooth milk. Place milk back in blender and add tea, chaga, ginseng, xylitol, Irish moss
and cho-wa (if using). Blend again until smooth. Once smooth, run blender on low and
add coconut oil and cinnamon. Blend until evenly combined. Pour mixture on top of
crust base in the spring form pan.
To make angel wings cream, blend coconut butter, xylitol, vanilla essence, water and
salt. Blend until evenly combined. Pour into the cake to create a swirling effect.

Finally sprinkle the rest of the crumb mixture (1/2 cup) on top of the cake. Freeze for 1
to 2 hours or until firm. Then move to refrigerator until ready to serve.

Apple Cinnamon Cobbler


Ingredients:

4 apples, peeled, cored and sliced

1 cup water (distilled preferred)

2 teaspoons ground cinnamon

2 tablespoons cornstarch

1/4 cup fructose (refined or crystalline)

1 cup whole wheat pastry flour

1 teaspoon baking powder

1/4 cup coconut oil

1 tablespoon honey

1/2 cup soy, hemp or almond milk

Instructions:
Preheat oven to 375 degrees F (190 degrees C). Over medium heat, combine the apples,
water, cinnamon, cornstarch and fructose in a large saucepan. Cook for approximately
10 minutes, or until apples are soft and mixture is thickened. Once ready, pour the apple
mixture into a casserole dish. To create the biscuit dough, combine the whole-wheat
pastry flour and baking powder in a bowl. Add the oil and stir until well mixed. Then add
the honey and milk; stir with a fork until flour mixture is moist. Add more milk if needed.
Once right consistency, drop biscuit dough by tablespoons on top of apple mixture in
casserole dish. Bake for 20 minutes or until biscuits are golden brown. Serve warm.

10

Banana Oat Bars


Ingredients:

1 1/3 cups quick cooking oats

1/2 cup fructose (refined or crystalline)

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/2 cup raisins

1 cup mashed bananas

1/4 cup soy, hemp or almond milk

2 egg whites

1 teaspoon vanilla extract

Instructions:
Preheat oven to 350 degrees F (175 degrees C). In a bowl, mix together dry ingredients
(oats, fructose, baking powder, cinnamon, baking soda, raisins. In a separate bowl mix
together bananas, egg whites, milk and vanilla. Combine all ingredients together. Beat
until right consistency. Place in a 9 x 13 inch pan that has been sprayed with a non-stick
spray. Bake for approximately 35 minutes. Let cool. Then cut into bars. May sprinkle
more cinnamon on top, if desired.

Banana Oat and Bran cookies


Ingredients:

2 ripe bananas, mashed


11

1/2 cup whole wheat flour

1/4 cup wheat bran

1/4 cup rolled oats

1/2 cup packed brown sugar

1/2 cup soy yogurt

1/8 cup real maple syrup

2 egg whites

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 cup raisins (or prunes and/or nuts)

Instructions:
Preheat oven to 350 degrees F (175 degrees C). In a bowl, beat mashed bananas, egg
whites, brown sugar, maple syrup, yogurt, and cinnamon together. In a separate bowl,
combine the remaining dry ingredients (flour, oats, wheat bran, salt and baking powder).
Add mixed dry ingredients to wet ingredients. Use an electric mixer to combine
ingredients together. Add raisins (or prunes and/or nuts), mix evenly. Roll ingredients
into balls, and place on a cookie sheet coated with a non-stick spray. Bake for
approximately 8-12 minutes or until cookies are firm and dry. Enjoy!

Berry Mousse
Ingredients:

1 package (12.3 ounces) reduced-fat, extra-firm tofu, crumbled

2 cups thawed frozen unsweetened berries (your choice)


12

2 tablespoons agave nectar

Instructions:
Place all ingredients into a blender or food processor. Blend until smooth. Spoon into 4
pudding dishes and refrigerate until chilled. Serve and enjoy!

Blueberry Cobbler
Ingredients:

1 banana, sliced

1 cup frozen blueberries

2 tablespoons old-fashioned oats

1 tablespoon currents

1/4 teaspoon vanilla

2 tablespoons raw almonds, chopped

2 tablespoons unsweetened shredded coconut

1/4 teaspoon cinnamon

Instructions:
In a microwave-safe dish, combine banana, blueberries, oats, currents, and vanilla. Place
in microwave for 2 minutes. Remove and top with almonds, coconut, and cinnamon.
Microwave again for approximately 1 minute and serve.

13

Bonbons
Ingredients:

1/2 cup shredded coconut

1/4 cup xylitol, powdered

2 cups cashew

1/4 teaspoon Himalayan salt

6 tablespoons coconut butter

Instructions:
Place the shredded coconut in a bowl and set aside. Using a coffee or spice grinder,
grind the xylitol until a powder consistency. Put all the ingredients, except the coconut,
into a S-blade food processor. Mix until the ingredients form a dough-like consistency.
Shape the dough into 1 inch balls. Roll the balls in the shredded coconut until evenly
coated. May use different spices and flavors with or instead of the coconut, such as:
cinnamon, vanilla or ginger. Serve and enjoy!

Cantaloupe Slush
Ingredients:

1 cantaloupe, seeded, rind removed

2 cups ice

4 dates, pitted

14

Instructions:
Place all ingredients into a high-powered blender. Blend until smooth. Pour in glass and
enjoy! May substitute cantaloupe for peaches or nectarines.

Chia-Banana Pudding
Ingredients:

1 cups flax milk, vanilla-flavored

1 large banana, cut in chunks

7 tablespoons chia seeds

3 tablespoons honey

1 teaspoon vanilla extract

1/8 teaspoon sea salt

Instructions:
In a blender, add milk, banana, chia seeds, honey, vanilla extract, and sea salt. Blend until
smooth. Pour mixture into a bowl and refrigerate for at least 2 hours, or until thickened.
Spoon mixture into small bowls and serve.

Chocolate Dipped Strawberries


Ingredients:

1/4 cup Wax Orchards fudge topping (available at health food stores in a variety
of flavors)

12 large fresh whole strawberries, cleaned, with stems


15

Instructions:
Lay a pan or plate with wax paper. Set aside. In a small saucepan, heat the fudge
topping until softened. Empty softened fudge into two small bowls. Holding the
strawberries by the stem, dip them into the softened fudge and place on the wax paper.
Let fudge cool, remove strawberries from wax paper and serve.

Cinnamon Mouse
Ingredients:

1 cup cashew

1/2 cup almond, soy, or hemp milk (may substitute with water)

1 yellow zucchini

2 tablespoons coconut butter

1/2 cup zylitol

1/4 teaspoon salt

1/4 teaspoon nutmeg

5 drops of vanilla essential oil

1/2 tablespoon cinnamon

Instructions:
Place all ingredients into a food processor. Blend until very smooth. Empty into 4 small
pudding bowls. Place in refrigerator until cool. Serve and enjoy!

16

Cranberry-Orange-Pear Granola Crisp


Ingredients:

4 large ripe pears, peeled, cored and thinly sliced

2 cups cranberries (thawed if frozen)

1 medium orange, juice and finely grate peel

1/4 teaspoon salt

1/4 teaspoon nutmeg, freshly grated

1/4 teaspoon ground ginger

3/4 cup (6 ounces) pear or apple juice concentrate (thawed if frozen) (May
substitute for mixed pear, apple or peach juice concentrate)

2 cups reduced-fat granola

Instructions:
Preheat oven to 400 degrees F. In a large bowl, combine pears, cranberries, orange juice,
orange peel, salt, nutmeg and ginger. In a small bowl, stir juice concentrate until smooth
(no frozen chunks if frozen). Pour juice into fruit mixture and blend well. Once blended
pour mixture into a 2 quart nonstick baking dish. Bake for 20 minutes. Remove and
reduce heat to 350 degrees F. Stir fruit mixture thoroughly and sprinkle granola evenly
on top. Bake for another 20 to 30 minutes or until fruit is soft. Serve warm with Lemon
Crme (page #23) and enjoy!

Creamy Vanilla Pudding


Ingredients:

1 zucchini, chopped (makes about - cup)


17

1 cup cashews

2 tablespoons xylitol

5 drops of liquid stevia

2 tablespoons psyllium husk

3/4 cup water (distilled preferred)

Pinch of salt

Pinch of vanilla powder

9 drops of vanilla flavor

Instructions:
Place all ingredients into a blender. Blend into a pudding texture. May take a few
minutes for the psyllium husk to blend. Let sit for 3 minutes in the blender, then blend
again. Empty into 2 or 3 pudding bowls and place into refrigerator to chill. Serve once
chilled.

Fresh Strawberry Granita


Ingredients:

2 pounds ripe strawberries, hulled and halved

1/3 cup agave nectar (or to taste)

1 cup water (distilled preferred)

1/2 teaspoon lemon juice (optional)

1/4 teaspoon balsamic vinegar (optional)

Pinch of salt

18

Instructions:
Rinse strawberries with cold water and let drain. Transfer berries to a blender and add
agave nectar, water, lemon juice, balsamic vinegar, and salt. First pulse several times to
get the mixture moving, then blend until smooth, approximately 1 minute. Pour into a
large baking dish. Mixture should only be about 3/8 inch deep in the dish.
Place dish uncovered in the freezer for about 45 minutes, or until mixture barely begins
to freeze around the edges. Mixture will still be slushy in the center.
Using a fork, lightly stir the crystals from the edge of the granita mixture into the center.
Mix thoroughly, then close freezer and chill until granita is nearly frozen (approximately
30 to 40 more minutes). Mix lightly with a fork, same as before. Repeat freezing and
stirring with the fork 3 to 4 times until the granita is light, crystals are separate, and
granita looks dry and fluffy. Pour granita into small serving bowls and enjoy!

Ginger Pudding
Ingredients:

Pulp of 4 coconuts

5 drops of vanilla flavor

2 tablespoons ginger juice (or 1 inch piece of fresh root)

2 tablespoons xylitol or stevia to taste

19

Instructions:

Ginger Juice

Place all ingredients into a blender. Blend until very


smooth. Empty into a cup. Sprinkle with cinnamon
and serve.

Ingredients:

2 - 4 inches of ginger, peeled


and chopped

Gingerbread Biscotti

1 cup water (distilled preferred)

Instructions:

Ingredients:

Blend in a high-speed blender until

1/3 cup vegetable oil

smooth. Strain using a cheesecloth.

1 cup agave nectar

Then pour into pitcher or glass. Adjust

3 eggs

consistency by adding more water.

1/4 cup molasses

2 cups all-purpose flour

1 cup whole wheat flour

1 tablespoon baking powder

1 tablespoons ground ginger

3/4 tablespoon ground cinnamon

1/2 tablespoon ground cloves

1/4 teaspoon ground nutmeg

Instructions:
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, mix together oil,
sugar, eggs, and molasses. In another bowl, combine all-purpose flour, whole-wheat
flour, baking powder, ginger, cinnamon, cloves, and nutmeg. Add mixture into large
bowl. Mix until a stiff dough-like consistency forms.

20

Divide dough in half, and shape each half into a roll the length of the desired cookie.
Place rolls on to a cookie sheet, and pat down to flatten the dough to 1/2 inch thickness.
Bake for 25 minutes. Remove from oven, and set aside to cool. When cool enough to
touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and
bake an additional 5 to 7 minutes on each side, or until toasted and crispy.

Halva
Ingredients:

2 cups whole sesame seeds (light brown color)

6 tablespoons coconut butter

1 cup cashew

1/2 xylitol powder

2 droppers full of vanilla flavor

1 teaspoon Himalayan salt

Instructions:
Rinse, then soak the sesame seeds in water for 4 hours. Using a dehydrator, dehydrate
for about 12 hours at 115 degrees until the seeds are dry again. (The washing and
drying takes the bitter flavor out of the seeds) Using a spice grinder or high power
blender, grind the sesame seeds and cashews. Using a food processor with an S-blade,
combine all ingredients until a dough-like consistency forms. Take out dough and
shape into a loaf. Refrigerate until hard. Once hard, take out of the refrigerator and cut
into inch slices. Enjoy!

21

Key Lime Pie


Cashew-Coconut Milk

Ingredients:

Ingredients:

Crust

1/2 cup whole flax seed, ground

1/2 cup tocotrienols

1/4 cup almond flour

1/4 cup coconut oil

3 tablespoons xylitol powder

1/4 teaspoon salt

1 cup hydrated Irish moss

3 cups cashew-coconut milk

3/4 cup lime juice

1/2 teaspoon lemon essence

1/2 cup xylitol

Pinch of salt

1 cup coconut oil

1 cup cashews

1 cup shredded coconut

3 cups water (distilled


preferred)

Instructions:
Blend all ingredients in a blender until

Cream filling

smooth. Strain if needed and serve.

Instructions:
To make the crust, combine all ingredients into a bowl. Once evenly mixed, press into a
spring form pan.
To make the filling, blend the Irish moss, milk, lime juice, lemon essence, xylitol and salt
in a blender until completely smooth. Add coconut oil and blend for another 30
seconds.
22

Pour filling onto of the crust and chill in refrigerator until firm. Serve and enjoy!

Lemon Crme
Ingredients:

1 package (12.3 ounces) reduced-fat, extra-firm tofu, crumbled

1/3 cup Grade A maple syrup or agave nectar

3 tablespoons fresh lemon juice

1 tablespoon grated lemon peel

Instructions:
Using a blender or food processor, blend tofu, maple syrup (or agave nectar), lemon
juice and lemon peel until very smooth. Pour into a bowl, cover and refrigerate until
chilled. Pour into 4 pudding sized bowls and serve, or use as a topping for fruit or a
cake.

Mango Coconut Sorbet


Ingredients:

1/2 cup shredded coconut, unsweetened

2 tablespoons water (distiller preferred)

1/4 teaspoon lemon or lime juice

1 (10 ounce) bag frozen mangos

2 slices dried mango, unsweetened and unsulfured

23

Instructions:
In a high-powered blender or food processor, blend until smooth. Pour into 4 bowls and
serve.

Peach Sorbet
Ingredients:

1 pound frozen peaches

1/4 cup soy, almond or hemp milk

4 dates, pitted

Instructions:
In a high-powered blender or food processor, blend until silky smooth. Pour into 4
bowls and serve.

Pineapple Sherbet Pops


Ingredients:

1 package (12.3 ounces) reduced-fat, extra-firm tofu

3 tablespoons agave nectar

4 teaspoons lemon juice

3/4 teaspoon vanilla extract

1 can (19 ounces) juice-packed crushed pineapple, unsweetened

1/4 teaspoon coconut extract

24

Instructions:
In a blender, add tofu, agave nectar, lemon juice, vanilla, pineapple (with juice) and
coconut extract. Blend until smooth. Pour mixture into 18 pop molds, insert sticks and
freeze until solid. Once frozen take out of freezer and place the ends of the pop molds
in hot water, until sherbet pop slides out easily. Enjoy!

Poached Pears with Raspberry Sauce


Ingredients:

2 pears

1 teaspoon lemon juice

2/3 cup frozen raspberries, thawed

2 dates, pitted

Instructions:
Peel pears, leaving stems attached. Drizzle with lemon juice. Place in a microwave safe
bowl and microwave for 4 minutes. Remove pears and place in individual bowls. Save
pear juice left in bowl. In a high-powered blender, blend raspberries and dates until
smooth. Then mix in left over pear juice. Top pears with raspberry sauce and serve.

Popcorn Macaroons
Ingredients:

2 cups popped popcorn

3 egg whites
25

1/2 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon cream of tartar

2 tablespoons granulated artificial sweetener or fructose

Instructions:
Preheat oven to 350 degrees F (175 degrees C). In a food processor or blender, blend
popped popcorn into small kernels. In a large bowl, whip egg whites until frothy. Then
add baking powder, salt and cream of tartar and continue whipping to stiff peaks.
Gradually mix in sweetener or fructose. Fold in the popcorn pieces. Place teaspoon sized
balls onto a cookie sheet. Bake for 12 to 15 minutes, or until lightly browned. Allow
cookies to cool on cookie sheets before removing. Place cookies on plate and serve.

Strawberry Pineapple Sorbet


Ingredients:

1 bag (10 ounce) frozen strawberries

1 peeled navel orange (or other orange), peeled and seeded

4 sliced dried pineapple, unsweetened and unsulfured

Instructions:
In a high-powered blender or food processor, blend frozen strawberries, orange, and
pineapple until right consistency. Pour into glasses or bowls and serve. Can top with
sliced strawberries, if desired.

26

Sugarless Applesauce Cake


Ingredients:

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cups applesauce, unsweetened

3/4 cup brown sugar twin

2 eggs

1 teaspoon vanilla extract

1/2 cup raisins

Instructions:
Preheat oven to 350 degrees F (175 degrees C). Sift together flour, baking powder,
baking soda, cinnamon, nutmeg and salt. Set aside. In a bowl, beat the eggs until light
and add brown sugar twin. Add applesauce and vanilla and mix. Add flour mixture and
beat until smooth. Then fold in raisins. Pour batter into 8x4 inch loaf pan. Bake for
approximately an hour, or until a toothpick inserted into cake comes out clean. Let cool
a bit, then cut and serve.

27

Walnut Banana Ice Cream


Ingredients:

How to freeze bananas:

2 ripe bananas, frozen

To freeze bananas, peel ripe bananas

1/3 cup vanilla soy milk (hemp or

and cut into thirds. Wrap tightly in

almond milk may also be used)

plastic wrap and place in freezer for at

1/2 ounce walnuts

least 12 hours. Best to be done

overnight, prior to making recipe.


Ingredients:
In a high-powered blender or food processor, blend all ingredients together until
smooth and creamy. Place in freezer until ready to serve. Scoop into bowls and enjoy!

28