A simple yet perfectly healthy low Fodmap dessert is the offering today. Even though the weather is still cold here in New Zealand, I can’t get that extreme heat in Europe out of my mind. I never thought I’d say that I prefer the cold over the heat but at the moment I do. The only thing that gave any relief over in Europe was a lovely luscious ice cream – remember I don’t malabsorb lactose. However, when I create a recipe for this blog, I take into account the 25% of you with IBS who do malabsorb lactose, and this is appropriate for you. However, if you don’t have lactose issues, you could replace half the yogurt with whipped cream if you wanted to. You could also use any low Fodmap fruit though be careful of those that are too watery or ice crystals will form. The coconut can also be replaced with various other flavour enhancers. Your imagination is the limit.
- 4 bananas
- 2 tbsp shredded coconut
- 2 cups plain lactose-free yogurt
- Freeze the bananas overnight.
- Peel the bananas with a potato peeler and cut into chunks.
- Place all ingredients in a blender and blend until well mixed.
- Pour into an appropriate container.
- Cover with plastic wrap and place in the freezer for several hours or overnight.
- Use an ice cream scoop to serve.