Frozen Yoghurt GF D Low

Makes 8 x ½ cup ice-blocks

Ingredients:

1 3/4 cups of Natural yoghurt
1 (~80g) ripe, peeled pear (or canned pears, drained of syrup)
1 tsp vanilla (or ½ tsp vanilla bean paste)
¼ cup pure maple syrup

METHOD:

• Puree the pear separately
• Place the yoghurt, maple syrup and vanilla into a bowl and gently
fold the ingredients together
• Add the pear and swirl it through the yoghurt, but don’t beat the mixture or the final product will be quite icy
• Transfer mixture to ice block moulds, or a freezer proof bowl
• Freeze 4-5 hours, or until set

To serve:

You made need to wrap a hot dish cloth around the outside of the mould to pull the frozen yoghurt out
If you froze it as one dish. Serve portions into serving bowls. Top with cashews.

RECIPES SUITABLE FOR THE RPAH FOOD CHEMICAL ELIMINATION DIET
Disclaimer: Please note that the food chemical elimination diet is a testing tool to find which food chemical substances your body is sensitive to. It is not intended to be a life-long diet. This procedure should be done with the supervision of your dietitian. Once the elimination investigations are complete you need to add foods back to the diet, from the food chemical groups you have been avoiding, to find your tolerance levels to the substances to which you are sensitive.

The following recipes fall into 4 main categories and will help you through this diet investigation and or the initial re-introduction of moderate chemicals.

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