5 mins
Serves 1

Breakfast Ice Cream – Soft Serve Mango and Pistachio

5 minute gut-loving mango ice cream for breakfast- I know this sounds like a dream, but I’ve turned it into a healthy balanced breakfast that contains 28 g of protein 8.5 g of fibre and less than 367 kcals. So you can have a soft serve ice cream if you are using all of the ingredients that you would normally use in your breakfast bowl. The only difference with this recipe is that I have used a slightly bigger portion of frozen fruit to chill it. This recipe is soft serve, but if you wanted to make it the night before, it would set hard in the freezer. You would just need to take it out 20 minutes before you wanted to serve to allow it to soften slightly. You could also make it into ice cream lollies. I mean who wouldn’t want an ice cream lolly for breakfast, and the opportunity to be crowned the best parent ever award if you have children! This is another one of my balanced breakfasts to keep you full-up till lunchtime. This recipe has the right amount of protein and fibre to fuel your body and seriously tastes so good, you will be wanting to eat this every day. And the good news is you can!
28g Protein
8.5g Fibre
2 Plant Points

Ingredients

150g frozen mango cubes

200g Thick Greek yogurt

50 ml kefir ( for added live cultures, optional)

1 tablespoon crushed pistachios or ground almonds

To serve:
A large handful or strawberries or raspberries.
A sprinkling of crushed pistachio nuts.

Method

1. Add the frozen mango cubes to a food processor. If your food processor doesn’t have a strong motor, allow it to sit for 10 minutes beforehand to soften slightly. Otherwise, pulse until smooth, before adding the yoghurt, the kefir and the pistachio nuts.

2. Don’t over-process. Transfer to a bowl and top with berries and some extra crushed pistachios for decoration.

As an added bonus, it’s also good for your gut due to the live probiotic bacteria in the kefir.

Note: If using raspberries, the fibre increases to 10g per serving

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