Menus of Change: Mission 2

2. Focus on Whole Minimally Processed Foods

Consumers should focus on whole minimally processed foods that are high in micro nutrient value. These foods should be less likely to contain added sugars, saturated fats, trans fats and sodium. Whole foods tend to metabolize, preventing spikes in blood sugar which can cause insulin resistance.

Strawberry-Mango Nice Cream

Ingredients

12 oz frozen mango chunks
8 oz frozen strawberries
1 tablespoon of lime juice

Instructions

Place mango, strawberries and lime juice in a food processor; process for 1 to 2 minutes. Stop the processor and scrape down the sides. Continue processing until smooth, an additional 2 to 3 minutes, adding up to ½ cup water to help process the fruit, if necessary.

Can be stored up to three months, allow to soften before eating.

Serving size: ¾ cup Per serving: 70 calories; 0 g fat(0 g sat); 2 g fiber; 17 g carbohydrates; 1 g protein; 51 mcg folate; 0 cholesterol; 14 g sugars; 0 g added sugars; 929 IU vitamin A; 65 mg vitamin C; 19 mg calcium; 0 mg iron; 1 mg sodium; 234 mg potassium

Recipe courtesy of: http://www.eatingwell.com/recipe/274365/strawberry-mango-nice-cream/

Information courtesy of: Menusofchange.org