Peach Crumble (with Ginger Ice Cream)



For mulberry powder

  • 3 tablespoons (35g) dried mulberries

For ginger ice cream

  • 250g strained yogurt
  • 25g fresh ginger (grated)
  • 1 medium-sized banana (around 125 g without its peel)
  • 1 teaspoon honey


For peach crumble

  • 2 medium-sized peaches (divided into 12 equal slices in total)
  • 6 tablespoons oat
  • 1 tablespoon mulberry powder
  • 1 teaspoon coconut oil
  • 1 teaspoon cinnamon
  • 7 raw almonds (ground)
  1. Put all the ingredients for ice cream in a food processor and process them until you have a puree. Pour the puree into a container and place it in the freezer.
  2. Put the dried mulberries into the food processor and process until you have a powder form.
  3. Place the sliced peaches in a baking dish.
  4. Mix remaining ingredients for peach crumble and spread over the peach slices, then bake in an oven preheated to 180 degrees until the peach slices soften.
  5. Serve with an ice cream roll. (It will be easier to serve the ice cream if it is taken out of the freezer a little while before serving.)

Bariatric Periods

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