Cream – Make Your Someday Today

Nutella Ice Cream
Serve 16 (1/2 cup portions)

Watch me prepare this on Fox11 Good Day Wisconsin.

1 pint (500ml) heavy whipping cream
2 teaspoon vanilla extract
3/4 cup (250g) Nutella, room temp
Ground hazelnuts for garnish

Place mixing bowl in the freezer for several hours.
Pour cream and vanilla in bowl.
Begin mixing, until the cream starts to foam.
Begin adding Nutella, one spoonful at a time, mixing thoroughly after each addition.
When all Nutella is mixed in, return to freezer. Two hours for soft serve, 4 or more hours for hard ice cream
Top with crushed hazelnuts, toasted coconut, shaved chocolate, or instant coffee.

Nutritional data:

Calories: 330

Fat: 28.2g

Sat fat: 16.6g

Chol: 80mg

Sodium: 31.2mg

Carbs: 16.5g

Fiber: 0.8g

Protein: 2.2g

Variations in place of Nutella (I haven’t tried any of these yet):

Peanut butter

Lemon curd

Banana sauteed in butter and flamed with rum

Cream of cocunut with flaked coconum

After watching me cook, you can listen to me twice a week on my show Make Your Someday Today. You can also find me in iTunes and Stitcher.

Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my “Trevitorial”, where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Berries and Cream

Serves 1

1 banana, sliced
1/2 cup strawberries, sliced
1/4 cup fresh blueberries (although frozen and thawed will work)
3 tablespoons heavy whipping cream

Combine all ingredients in a bowl
Stir together.
Enjoy!

Nutritional data:

Calories: 288

Fat: 15.8g

Sat fat: 10.6g

Chol: 60mg

Sodium: 17.4mg

Carbs: 38.7g

Fiber: 5.6g

Protein: 2.1g

A word about this breakfast:

When I was growing up (back in the 60’s), I remember staying with a relative for a few weeks. It was a dairy farm and the meals were laden with fresh whole milk, butter, and of course, cream. My Aunt Ruth made me a breakfast that included a dish similar to what I have here (except the cream was freshly dipped from the bulk tank. That stuff is rich!)

We never had cream at my house growing up, because my parents were always calorie conscious, and cream was just not part of the plan. I never ate a meal like this again, until last summer, when my wife and I were on vacation. One of the B&Bs served this for breakfast. The memory stuck with me, and I decided to share this exceedingly simple recipe here.

Many people who are trying to lose weight immediately start using low fat/ no fat versions of food, thinking that ridding fat from their daily menu will be the secret of weight loss. And that can work. But it is only one method. The likelihood is that most of my readers will have fruit in their house, but will not have “real” cream.

This recipe uses heavy whipping cream, but only 3 tablespoons. If you haven’t had a breakfast like this, the cream is thick and rich. It clings to the fruit, so that you only need a little because you will get some cream with every spoonful. The richness of the cream and the inherent sweetness of the fruit eliminate the need for any added sugar. It is also rich enough to fill you and satisfy your hunger for longer because of the fats.

If this recipe scares you, you can use half-and-half, and you will save 95 calories, but you will lose the flavor and texture that heavy cream brings to this meal. So, if this recipe scares you a little, go to your local market, buy a half-pint of heavy cream and try it. Push your boundaries and discover other tastes that you maybe thought were unavailable.

This also makes a killer dessert after your evening meal.

You can vary this recipe and use any ripe fruit or berry that you like. Enjoy!