This berry dish from Nutrition Stripped can double as a refreshing breakfast or easy dessert that’s low in added sugar and high in fiber and antioxidants (thanks, berries). Even better, it’s a dairy-free and vegan treat that’s reminiscent of ice cream but takes minutes to make. Use any berry combination you like — because the cashew cream plays nicely with just about any fruit.
Frozen Berries and Pink Cashew Cream
Ingredients
Berries
- 1 cup (125g) frozen organic raspberries
- 1/2 cup (75g) frozen organic blueberries
- 1/2 cup (76g) frozen organic strawberries
Pink Cashew Cream
- 1/2 cup (55g) raw cashews
- 1/4 cup (59ml) filtered water
- 2 tablespoons (10g) unsweetened shredded coconut
- 2 tablespoon (15g) raspberries (fresh or frozen)
- 1 tablespoon (20g) maple syrup or honey
- 1/4 teaspoon vanilla extract
- Juice of 1 lemon
- Pinch of sea salt
- TO SERVE: Honey to drizzle, dash of cinnamon, dash of sea salt
Directions
To make the cream, simply blend all ingredients in a blender until smooth- adjust water to add more to thin for your desired consistency.
To serve: Place frozen berries in a serving bowl and pour the sweet cream on top. Garnish with a drizzle of honey, dash of cinnamon, bee pollen, hemp seeds and fresh mint.
Enjoy immediately while the berries are still frozen.
Nutrition Information
Serves: 2 | Serving Size: 1/2 of recipe
Per serving: Calories: 295; Total Fat: 15g; Saturated Fat: 4g; Monounsaturated Fat: 7g; Cholesterol: 0mg; Sodium: 8mg; Carbohydrate: 36g; Dietary Fiber: 7g; Sugar: 18g; Protein: 7g
