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Recipe makes approximately 1 litre / Prep time 10-15 minutes / Freeze Time: 3 hour

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Serving Suggestion

  • Leave the strawberries in a sieve over a bowl for a few minutes to make sure they are well drained.

Top Tip!

  • Use tinned strawberries in light syrup, rather than fresh as they can vary a lot in sweetness and flavour.

A fruity version of our delicious ProZero low protein ice cream. This recipe is low in protein. Always check with your dietitian that this is suitable for your diet. Free for MSUD.

Ingredients

  • 500mls of chilled ProZero® whipping ‘cream’ (See recipe)
  • 2 x cans (411g) tinned strawberries in light syrup
  • 90g caster sugar
  • 25mls lemon juice

Method

  1. Using a sieve, drain the strawberries and discard the juice (see handy hints).
  2. Put the chilled ProZero whipping ‘cream’ into a bowl and use an
    electric hand held mixer to whip the ‘cream’ for about 2-3 minutes until it is thickened, light and airy.
  3. Put the drained strawberries into a bowl and crush them with a large fork to break into smaller pieces.
  4. Add the crushed strawberries, sugar and lemon juice to the whipped ‘cream’ and use the electric hand held mixer to mix for a further 1 – 2 minutes.
  5. Taste the mixture to see if more lemon juice or sugar is needed.
  6. Pour the mixture into a large plastic freezer proof container and put in the freezer for about an hour or until it is really chilled and beginning to go firm around the edges. Take a strong fork or wire whisk and lightly beat the ice cream to break up the ice crystals.
  7. Put the ice cream back in the freezer to firm

 

ProZero is a food for special medical purposes and must only be used under medical supervision.

Serving Suggestion

  • Leave the strawberries in a sieve over a bowl for a few minutes to make sure they are well drained.

Top Tip!

  • Use tinned strawberries in light syrup, rather than fresh as they can vary a lot in sweetness and flavour.
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