Only Recipes, by Alessandra Zecchini ©

I have tried a couple of brands of coconut yogurt and it is quite nice, although I am not sure 100% if I can call it Vegan. One of the two labels it as Vegan, but the live bacterias (a part from being 'live', if you see what I mean) could come from dairy products, as usually lactobacillus originally do… so if you know more about it just tell me, I really like to find out!* Another thing that I have noticed is the price of coconut yogurt… so expensive!!! Around $10! So before finishing the second jar I have filled it up with a can of coconut cream (only about $2.50) and after two days in the hot water cupboard followed by two days in the fridge I got my own coconut yogurt (albeit a bit more runny than the bought one). I am trying the second lot with a thicker coconut cream and I'll let you know if it works. The ice-cream One cup of frozen mango Half a cup of coconut yogurt Blend with immersion blender I am glad I remembered to take a photo before t...

 This one is a cute dessert with three ingredients: Passion fruit, sugar and cream. Take two passion fruits, cut them in half and scoop the pulp out. Put the shells in the freezer. Mix the pulp with sugar to taste and let it stand for 30 minutes so that the sugar dissolves, then fold into just enough whipped cream to fill the passion fruit shells. Place in the freezer for 30 minutes then serve. Photos and Recipes by Alessandra Zecchini  ©

Now I don't know which one tastes better: this one, or the  berry-banana ice cream ? Same principle again, but I used some  Indian canned mango puree  (this is sweetened, so I cannot say that this ice cream is actually 100% sugar free, but if you have fresh soft mangos they would be perfect too!). I sliced two bananas and froze them (keeping the slices separated by kitchen paper, so they didn't freeze together), I also froze about one cup of mango puree, directly inside the white container for my upright blender (this container has become my new instant ice cream machine, perfect dose for 4!). Then I added the frozen banana slices, blended everything, and this was the result! I think that you can guess how good it tasted just by looking at it! And once again, two ingredients, vegan, and very creamy! Photos and Recipes by Alessandra Zecchini  © This recipe is for Sweet New Zealand , this month of February hosted by Greedybread . If you are a Ki...

This is so easy and simple that I wasn't even sure if it was worth publishing, but then the other day I was reading  this post from Sue  and I though yeah, why not! I have been making instant frozen berries sorbet for years, but at first I used to make it with the frozen berries blended with a little sugar. It was good, maybe a bit watery, but good. I also tried with yogurt, but still needed sugar. But then I tried to add a banana, and I never turned back! A banana makes the sorbet creamy like an ice cream, and you don't need any sugar! I made it a few times and then the other day I discovered frozen banana slices, and for this I have to thank Sue. Yes yes of course I heard about froze banana before, but the way Sue made  her ice cream  was inspiring and really made me think that maybe frozen banana slices were what I needed all along to 'upgrade' my recipe! And yes, I can confirm that it is better to use frozen bananas! The sorbet/ice cream stays 'froz...

This dessert is easy to assemble and takes very little time. You will need two pieces of sponge cake/trifle sponge. Place one piece in a container and drizzle with your favourite booze. I used Frangelico because I needed to finish the bottle, it has a lovely hazelnut flavour. Next, mix some vanilla ice cream with some preserved pitted cherries. Spread the (now pink) ice cream over the sponge cake and cover with the second layer or sponge. Drizzle some more booze on top, and cover. Place in the freezer for at least two hours. The sponge won't freeze, and it will cut beautifully! Cut and serve. It really tastes quite professional, so don't tell anyone how easy it is!!! :-) Photos and recipe by Alessandra Zecchini ©