We never get around to taking photos of the ice cream before they get eaten, maybe next time.
I must admit ice cream is one of my favourite desserts and I always tend to want a little sweet hit after my main meal. Ricotta is naturally low in fat and gives the really creamy taste without being loaded with calories. You could also do this with all Skyr yoghurt or quark, which would reduce the Slimmingworld’s Syns , but personally I think the ricotta makes it feel just a little bit more indulgent. If you don’t like rhubarb you could do different fruit combinations to suit your own taste. If you don’t want to use the meringue nest just put some extra sweetener in.
Makes about 6 lollipops
Slimmingworld Syns per lollipop = Approx 3 (or you could use your healthy extra A for the ricotta which would then make them 0.5 syns per lollipop)
250g of ricotta = Approx 15 Syns
250g Fat free quark
3 to 4 sticks of rhubarb
the zest of half an orange
1 meringue nest lightly crushed = Approx 3 Syns
1 teaspoon of ground ginger
Chop the rhubarb into chunks and cook down in a saucepan with a splash of water and a couple of teaspoons of sweetener until it is almost like a purée, takes approximately 15 minutes. When cooked, remove from the heat and allow to cool.
In the meantime, put the ricotta, orange zest and ground ginger into a blender.
Once cooled , add half of the rhubarb to the blender and blitz everything together until smooth. At this stage have a taste and adjust to your preference.
If you have an ice cream maker, switch it on and pour in the mixture and allow to mix according to the manufacturer’s instructions. Then follow the steps below relating to the meringue nest and remaining rhubarb purée.
If you don’t have ice cream maker gently stir in the crumbled meringue nest and swirl in the remaining rhubarb purée and then put into ice lolly moulds or in a freezer container and place in the freezer.
Remove from the freezer probably about 10 minutes before eating as they do freeze quite hard.
N.B. you could use different fruit depending on what’s in season. I probably wouldn’t use ginger with other combinations. Just have a little search on the Internet to see what combinations work well together.