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Recipes from Woolworths South Africa
A few Recipes from Woolworths Magazine in South Africa. |
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Recipes developed by Judy Davie The Food Coach
Frozen Lychees
Little fingers just love tasty treats that fit snugly into their hands and frozen lychees are just perfect for that. What’s particularly appealing about Australian lychees is that no sulphur dioxide is used on the fruit, as it is with lychees grown in other countries.
When you buy Australian lychees you are comfortable in the knowledge that you and your family are enjoying a natural product, which when frozen, taste surprisingly like fruit flavoured ice-cream.
Simply peel the skin off the fruit and pop them into a plastic freezer container. They’ll be frozen and ready to eat in a matter of hours.
Seven lychees = 1 serve
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Lychee Ice-Cream Tubs
This recipe requires 2 hours cooling time and 12 hours freezing time. You can make this ice-cream up to 1 week ahead. Store, covered with plastic wrap, in the freezer. You can substitute the milk with soy milk, if desired.
Ingredients
3 egg yolks
140g (2/3 cup) caster sugar
750ml (3 cups) reduced-fat milk
2 tbs cornflour
1 x 565g can lychees in syrup, drained
1 tsp finely grated orange rind
Fresh passionfruit pulp, to serve
To Make
1. Combine the egg yolks and sugar in a medium saucepan. Combine a little of the milk and the cornflour in a small bowl. Add to the egg-yolk mixture along with the remaining milk. Stir over medium heat for 5 minutes or until mixture boils and thickens slightly. Pour egg-yolk mixture into a heatproof bowl and cover the surface with plastic wrap or a disc of baking paper. Set aside for 2 hours to cool to room temperature.
2. Place lychees in the bowl of a food processor and process until pureed. Add to the egg-yolk mixture along with the orange rind and stir until well combined. Pour the lychee mixture into a shallow metal container and cover with foil. Place in the freezer for 4 hours or until just frozen.
3. Roughly break up the ice-cream with a large metal spoon. Transfer to the bowl of a food processor and process until smooth. Divide the mixture among six 250ml (1-cup) capacity freezer-proof plastic cups. Cover with plastic wrap and place in the freezer for 8 hours or until frozen.
4. Serve the lychee ice-cream tubs drizzled with passionfruit pulp. Nutritional information per serve: 8g protein, 4.5g fat (2g saturated fat), 46g carbohydrate, 5g dietary fibre, 1045kJ (250 Cals).
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