The rich, decadent taste of super premium ice cream comes from a wealth of milk fat (at least 14 percent) and very little extra air - and density means more calories. Premium is a step back (11 to 15 percent milk fat and a bit more air), but still many SmartPoints® values. Both types come in rather unusual, "gourmet" flavors.
Normally at least 10 percent contains milk fat and even has more air than premium. Reduced fat contains at least 25 percent less fat than its normal counterpart. Light and low fat, contains less than 30 percent calories from fat or no more than 3 grams of fat in a half cup portion.
Nonfat has less than 0.5 grams of fat. However, you should always check the nutritional data: the "light" variety of a super premium brand may have more SmartPoints values than the "normal" from another brand.
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A few words about milk fat:
Because the amount of air pumped into different brands varies greatly, the percentage of milk fat is not exactly equal to the number of grams of fat per portion. Three names for the same, this is a revolution in the production of ice-cold ice creams, a new process that expels the small balls of milk fat more thoroughly.
The basic formula - and the milk fat content - is the same as other skimmed and skimmed ice creams, but the technique with which it is made creates the illusion of wealth. These products can meet premium ice cream with much less fat and calories. There are now a few brands on the market that have a SmartPoints value of only 4 per serving, but are nevertheless forgiving.
Keep in mind that "no added sugar" is not always equal to a large difference in calories. These sweet swirls almost always have a low fat content - most recipes only require 3 to 6 percent milk fat. In addition, the soft texture is air-cooled, resulting in fewer calories per volume.
Frozen pudding is not the same as soft serving - it has added egg yolk, plus a higher percentage of milk fat. Similar in texture to soft serving, but with a much more intense taste, gelatin can be an occasional treat. It usually has more milk than cream, which means less fat than normal ice, but with much less air - so more calories in less volume.
Stay with small portions. With a taste and calorie count similar to light ice, this is usually a good choice - but do not forget to read the nutritional values! Some frozen yogurt has a higher SmartPoints value per serving than slow ice. If you are vegan, lactose intolerant or cholesterol-paralyzed, you can still enjoy a creamy treat.
Soy or rice-based, frozen desserts are flat-friendly - relatively low in calories and low in fat - and although they may not taste as good as the original, they are much better than nothing. Sorbet has less milk fat and more sugar than skimmed ice cream and the SmartPoints value is relatively low.
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Sorbet has no dairy at all, so it is usually fat-free - but the high sugar content means that it contains as many calories as some ice creams. But structurally it is very different: ice cold and refreshing, but less decadent:
- Do not allow your ice to become soft and freeze several times. That is where these unpleasant ice crystals come from.
- Keep it in the main part of your freezer, never on the door - the temperature varies too much.
- Keep the lid tightly closed and never place ices near uncovered food as odors can easily penetrate.
You have to stop your mixer A LOT, and very often, to scratch the pages to mix everything together. Divide the blueberry mixture over the prepared crust and place it in the freezer to harden.
While the blueberry layer cools, scrape the coconut cream into a large bowl (do not add coconut water!) Together with the agave. Use an electric hand blender until everything is smooth and loose and there are no lumps left.
Spread the coconut cream over the cranberry layer and let cool to a firm consistency for about 15-20 minutes. Once the coconut layer is hard, add the banana and the remaining strawberries to the blender and mix as the blueberries. Again, you have to stop your mixer A LOT to scrape, the pages and mix everything.
When you are ready to cut, leave the bars on the counter for 5-10 minutes to soften them. Then cut and DEVOUR. I buy my pre-roasted. If this is not the case, place it in an oven at 350 degrees for 10-12 minutes. Since you use bananas separately, I prefer to freeze the coins in separate bags, so I know exactly how much a banana is! I also work with a powerful food processor. I think the bars are best serving when they sit for a few minutes, so the coconut cream becomes a little soft.
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