You might remember my experiments with making my own ice-cream. Now, making your own ice-cream is all very well, but it makes you painfully aware just how much double cream you're consuming in every scoop. Sometimes, knowing exactly what's in your food isn't as comforting as it should be.
See that creamy strawberry ice-cream, above? It's delicious. And look at this! Chocolate ice-cream! That can't be good for me, can it? So how is it that since I started eating bowlfuls of the stuff, I've lost half a stone?
My children love my home-made ice-cream, too. But I'll let you into a secret - what you're looking at in both these pictures is just a bowl of fruit.
This isn't one of those 'healthier options', like courgette muffins, where you add some grated courgette to the usual butter and sugar and get to feel a bit smug. This is the real deal. It's a genius idea from Jill Dupleix's Lighten Up cookbook, which is rapidly becoming my constant companion.
Ingredients for strawberry ice-cream
6 firm ripe bananas (my bananas weren't firm at all. It didn't matter.)
150g berries (strawberries, raspberries - my colleague used redcurrants with great success)
Ingredients for chocolate ice-cream
8 ripe bananas
2 tbsp cocoa powder, sifted
Chop the fruit and freeze for about three hours. (Don't freeze it solid, or you'll nearly break your food processor). Take it out of the freezer and, if you're making chocolate ice-cream, add the cocoa powder. Whizz. (I only have a mini-chopper, because I am not grown-up enough to own a food-processor.)
Pile back into a plastic tub and freeze overnight.And that's it. It's just bananas. But for some reason, it doesn't taste like just bananas. I'm a convert.
Jill Dupleix suggests sprinkling chopped chocolate and cherries on the chocolate ice-cream, and serving the berry ice-cream with sponge figure biscuits. We just eat it by the scoop, with a few blueberries thrown on top if we're very lucky.