I am happy to say that I was part of a team of two that won a 12-hour adventure race this weekend. This race involved two of us paddling, trekking/running and mountain biking through the bush navigating our way to as many check points as possible in 12-hours. Well, to be honest, I did not navigate – that job was up to my partner, Gary, who is a very experienced navigator. After winning back-to-back trail marathons last weekend at the Lamington Eco Challenge http://gonyaadventures.com.au/ my legs felt a bit heavy and tired. But we still managed to come away with the overall win.
I was left with half a bag of crushed pretzels after the race. What was I to do with this seemingly useless food item? I decided to make a healthier version of Peanut butter pretzel ice cream. My version is healthier because I have reduced the calories by making the ‘ice cream’ with reduced fat coconut milk and Greek yoghurt. I used PB2, which is a powdered peanut butter with the majority of the fat removed http://www.bellplantation.com/index.php?route=about/about. PB2 is higher in carbs than peanut butter so if you are eating low carb then this might not be the best option for you. I sweetened the ‘ice cream’ with erythritol and added some vanilla bean paste for extra flavour.
OK, so pretzels probably aren’t really a health food but this version is surely better for you than typical store bought ice cream. The combination of peanut butter with the salty, crunchy pretzels was very delicious and after paddling, running and mountain biking for 12 hours I really wasn’t too concerned about eating excess carbohydrates. In fact I ate a whole pizza immediately after the race and it was great!
Makes 2 small serves
250ml of low fat coconut milk frozen in ice cube trays
¼ cup low fat Greek yoghurt
¼ cup PB2 (or just use regular peanut butter if you are not too concerned about calories)
2 tablespoons erythritol
½ teaspoon vanilla bean paste
½ cup crushed pretzels
Ice cube trays
Measuring cups and spoons
Food processor or high-speed blender (I use an Ominblend – buy yours here)
- Add the frozen cubes of coconut milk to a food processor (run some hot water over the bottom of the ice cube trays if you are having trouble removing the frozen cubes).
- Process until the frozen coconut milk is finely ground (I process one tray first then add the second tray).
- Add in the Greek yoghurt, PB2 (or peanut butter), erythritol and vanilla bean paste and process until the mixture is smooth and creamy.
- Finally add in the pretzels and process briefly until they are chopped finely and combined with the ice cream.
- Divide the ice cream into two bowls and freeze for an additional 30 minutes before serving. Sprinkle with extra crushed pretzels.