Crème De Papaya is a popular dessert, with many versions found in Brazilian restaurants in the United States. It’s usually gluten free, but this version is lightened up a bit by using low-fat ice cream.
- 1 papaya
- 2½ cups low-fat vanilla ice cream
- 1 ounce crème de cassis liqueur or black currant liqueur, optional
- 5 mint leaves
Peel the papaya and remove the seeds. Cut papaya into chunks and place them in a blender and blend until smooth.
Add the ice cream and pulse slowly until combined. Be careful not to over-blend or the ice cream will melt more than needed.
Pour mixture into 5 serving bowls and top with the liqueur, if using.
Garnish with a mint leaf.
Nutrition Analysis: 120 cal, 3 g fat, 10 mg chol, 50 mg sodium, 21 g carbs, 1 g fiber, 18 g sugar, 3 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.