Fat free ice cream! Yes really!

This recipe was inspired by my friend Ruthie Pearlman's strawberry ice cream. I can't use strawberries because we have allergies in the family, so I made a mango version. Apparently the strawberry one works better (you just replace the mango with a large punnet of strawberries and skip the pureeing stage) but I reckon this was pretty darned yummy! And for 1pp per 60g... need I say more.

INGREDIENTS

1 pouch frozen mango cubes, defrosted
2 egg whites
250g xylitol
splash of lemon juice

Puree the mango chunks with a hand blender. Add the egg whites, xylitol and lemon juice to the mix. With an electric whisk, beat until the contents are well blended and have risen to practically fill your bowl. Then freeze. If you experiment with other fruits and flavours please let me know how they work!