• jen

    posted on August 14, 2009 at 8:43 am

    What a gorgeous coor. I’ve made something like this before! I’m glad you reminded me- my mom brought home a TON of very ripe bananas and we’re trying to use them up.

    Oh, and I saw a bio on the Barefoot Contessa on food network last night. I thought of you, haha. Did you see it?

    [Reply]

    Amy Reply:

    I’ve seen it before – I just love her. I would love to someday be on TV or own a great specialty store…she gives me so much hope that I can do it, too. BTW – I made her oven roasted broccoli the other night and it was heavenly. AND her recipes translate beautifully to GF.

    Yes, freeze your bananas and eat this. Truth be told, I’ve had it for an afternoon snack every day this week.

    [Reply]

  • Kim

    posted on August 14, 2009 at 9:18 am

    Oooh!! YUM!! I love the idea of adding blueberries!!!

    I just made a very healthy chocolate pudding today! I hope to blog about it later today or this evening! :)

    [Reply]

    Amy Reply:

    Yes – post it because I was thinking about making hand pies once my kitchen is finished. I need a good chocolate pudding to put in the middle.

    [Reply]

  • Katrina (gluten free gidget)

    posted on August 14, 2009 at 10:08 am

    THAT IS SO PRETTY! You are one crazy creative kid!

    [Reply]

  • Mary

    posted on August 14, 2009 at 11:29 am

    What a healthy treat. Thanks for sharing. I hope you won’t be torn up for too long with the tile work. It is a messy job. Good luck!

    [Reply]

    Amy Reply:

    I know – having the kitchen torn up has been quite an experience. Thank goodness it won’t be happening again any time soon!!

    [Reply]

  • Lauren

    posted on August 14, 2009 at 12:35 pm

    Yum!! I Love the colour of the ice cream, and I love how quick and easy it looks. Definitely one to try =D.

    [Reply]

  • Ann Kroeker

    posted on August 14, 2009 at 2:23 pm

    Can I just come over to your house and eat for a week?

    Everything looks delicious, and we know it’s healthy…Pull out the ice cream dishes, ’cause I’m heading over!

    [Reply]

    Amy Reply:

    I have some waiting just for you!

    [Reply]

  • Amanda @ Panda Lunch

    posted on August 14, 2009 at 6:52 pm

    What a gorgeous dessert!! I’ve made the banana soft serve before but never thought to put blueberries in the mix, and I love the idea of adding cottage cheese!! I just found your blog and absolutely LOVE it, I am gluten free too!

    [Reply]

    Amy Reply:

    Thanks, Amanda, and welcome!! I’m so glad you found me. I happen to love cottage cheese. I try to sneak it into as many things as I can.

    [Reply]

  • Sandy Gillett

    posted on August 14, 2009 at 9:22 pm

    What a beautiful color! I read your review on Kozy Kitchen in Dallas – we live in Midland but my sons live in Dallas/Fort Worth/Addison, yes I have three sons, so I hope to try the restaurant when we visit. I made your carrot cake cupcakes today, they are amazing – soooo delicious!

    [Reply]

    Amy Reply:

    Sandy – you just made my week! I’m so glad you like the carrot cupcakes. Thanks for taking the time to share that with me. Yes, try Kozy’s. The food is great. :) Sending a big hug!

    [Reply]

  • Monica

    posted on August 14, 2009 at 9:38 pm

    Brilliant and beautiful food! Three of my favorite things… bananas, blueberries, and nuts. I’ll be trying this the next time I have a ripe banana. I always have the other ingred. on hand. Having these ideas makes it easier to resist all the “old habits” that still call my name…Like carrot cake at Sam’s Club. Maybe you would have a good alternative?!

    [Reply]

    Amy Reply:

    I do – try my carrot cupcakes. They’re so good. Do you have a local store that carries gluten-free flours?

    [Reply]

    Monica Reply:

    So funny that I would mention carrot cake right after Sandy talks about your carrot cupcakes. I’ve never bought a Sam’s carrot cake, but I was shopping there yesturday and it did call my name! I love a good carrot cake.
    I know Kroger has a small package of Pamela’s gluten free baking mix for 4 something. I will have to look into this or something else when the weather gets cooler and I start baking for my family.
    Did you eat things like the cupcakes and banana ice cream while you were losing weight? I’m careful to limit even natural sugars as I am losing weight. I will certainly be trying the cupcakes! I’m so glad to find your blog.

    [Reply]

    Sandy Gillett Reply:

    Amy’s “Carrot Cupcakes” beat Sam’s Club carrot cake hands down! The recipe is in the Breakfast and Brunch Category. Indulge!

    [Reply]

  • Ali (Whole Life Nutrition)

    posted on August 15, 2009 at 12:21 am

    Looks beautiful Amy! I have never heard of using cottage cheese as an ice cream base but I bet it is good. I have a recipe in my cookbook for a blueberry banana smoothie using raw cashews as the base. I first created the recipe well before I got a Vita-Mix. Now I make the recipe with less liquid (because a Vita-Mix is so powerful it doesn’t need as much liquid to blend) and serve it to my kids as “ice cream” – they can’t get enough of it. The only sweetness comes from the frozen fruit (bananas become sweeter when frozen)!

    Happy Summer! -Ali :)

    p.s. – I am so envious that you are getting a new kitchen, I can’t wait to be able to remodel mine! :)

    [Reply]

    Amy Reply:

    Thanks, Ali. I’ve seen ice creams with a nut base but haven’t ever tried them. Aren’t bananas a great fruit?? I love using them in my kitchen creations.

    Well, I’m jealous that you have a VitaMix. I keep telling Joe I need one and he laughs. It could be that right now he can’t stomach the kitchen and a ViaMix. Honestly, I don’t know if I can either. It seems like there’s always one more unexpected expense. We even had to overnight part of our backsplash tile from Denver!! I will be so glad when it’s all done.

    [Reply]

  • Sandy Gillett

    posted on August 15, 2009 at 9:49 am

    I adapted an ice cream recipe from Vegan Scoops using nut milks because I don’t use soy and I try to not use sugar. I thought they were very good and really a treat for someone who hasn’t had “real” ice cream for years without paying for it and I know you know what I mean. Check out Elana’s Pantry.com and Karina’s Kitchen Gluten-Free Goddess.com for ideas. I would be happy to share my recipes but I don’t know how to do that except email.

    [Reply]

    Amy Reply:

    You can post it in the comment section – I’d love to see it! I need to find a good nut milk recipe for a friend of mine that can’t eat dairy. :)

    [Reply]

    Sandy Gillett Reply:

    Vegan Sugar-Free Vanilla Ice Cream

    2 c. almond milk
    1 c. MimicCreme*
    1/3 c. agave nectar
    1/8 t. salt
    1 T. arrowroot powder
    1 T. gluten-free vanilla extract

    In a small bowl, combine 1/4c. almond milk with arrowroot pd. and set aside. (stir well)
    Mix MimicCreme, remaining almond milk, agave nectar and salt in a saucepan and cook over low heat. Once mixture begins to boil, remove from heat and immediately add arrowroot/almond milk. This will cause the mixture to thicken noticeably. Add vanilla extract. Pour mixture into a 1 qt. mason jar and refrigerate over night. It needs to be very cold. Freeze according to your ice cream maker’s instructions.
    Adapted from Wheeler Del Torro’s “The Vegan Scoop”.
    *MimicCreme is a almond and cashew nut milk blend that is thickened like creme. I found it on the shelf at my local Natural Foods Market.

    [Reply]

  • darnold23

    posted on August 15, 2009 at 4:01 pm

    Thanks for sharing. We’re sharing peanut butter ideas and Elvis stories at diningwithdebbie.blogspot.com. I hope you will come join us. Or, join us for Crock Pot Wednesdays. Mister Linky will be ready for that on Tuesday.

    [Reply]

  • Jen

    posted on August 18, 2009 at 7:02 pm

    I made this just this afternoon, for my daughter and me. We inhaled it!!! I had to add a little Agave Nectar because I used a cultured cottage cheese which was a little strong tasting. I thought it was like a blueberry cheesecake. Soooo yummy!!

    [Reply]

    Amy Reply:

    I’m so glad you like it!! It makes enough for 2 people but I eat it all myself.

    [Reply]

  • Amy @ Finer Things

    posted on August 18, 2009 at 7:07 pm

    That is beautiful! Sounds like a smoothie, but thicker. My family will love it. Never thought of using cottage cheese.

    [Reply]

    Amy Reply:

    It’s quick and healthy – the kids won’t get a sugar high. :) I used to teach elementary school and I did everything I could to avoid sugar highs.

    [Reply]

  • Kim

    posted on June 18, 2010 at 11:39 am

    Thanks so much for sharing the link to my site! I love that stuff!!

    I can’t wait to make this with blueberries! YUM!!!

    [Reply]

  • Brandae

    posted on September 28, 2010 at 12:46 pm

    I made this again after forgetting about it for a while – so easy and delicious – used frozen banana, cherries, cottage cheese, hershey’s dark cocoa powder, and a couple drops of chocolate raspberry stevia. YUM It really is much better than any frozen yogurts at the store!

    [Reply]

    Amy Reply:

    @Brandae, I haven’t ever tried using cocoa powder but it sounds delish! Sometimes I add cocoa powder to my cottage cheese – another one of my ‘fake desserts’ – and it always satisfies those chocolate cravings.

    Thanks for sharing your version with me. Hugs!

    [Reply]

  • Lexie

    posted on October 22, 2010 at 10:34 pm

    This looks fantastic! Though my son can’t have it, I CAN!!!!

    [Reply]

  • wonderfullyworthy

    posted on July 8, 2012 at 8:05 pm

    EEP!! I am exceptionally excited to try this. I have been sugar free and gluten free for 2 years now and have pretty much been white knuckling it with as much creativity as I can figure out but oh my goodness am I so happy to have found your blog it is truly a beautiful resource. Thank you!

    [Reply]

    Amy Reply:

    @wonderfullyworthy, Thank you and have fun! This is one of my favs for a quick, healthy treat.

    Hugs!

    [Reply]

  • Erica

    posted on March 31, 2013 at 6:17 pm

    This was delicious! It went quickly, made a double batch for the family. I’m not a big fan of cottage cheese, so didn’t think this would be that great. Very surprised! Thank you for a great guilt-free recipe. My son is diabetic, so he doesn’t eat sugar or other sweeteners, other than fruit sweetened. Banana spikes his blood sugar, but with the protein, not too bad. This will be a once-in-a-while treat for him. Thank you.

    [Reply]

    Amy Reply:

    @Erica, I’m so glad this worked for you! Yes, the cottage cheese has more protein so makes sense that it would help with the blood sugar spike. Another option would be greek yogurt. Very high in protein!

    [Reply]

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