I received a gift card to offset the expense of my ingredients. By posting this recipe I am entering a recipe contest sponsored by the California Milk Advisory Board and am eligible to win prizes associated with the contest. I was not compensated for my time. This post contains an affiliate link. If you purchase through my Amazon link, I will receive a small commission which is used to offset the expense of this blog. Thanks for supporting me!
I am a hoarder collector of small kitchen gadgets. So much so, that a few years ago when we added a small addition to our home, I turned part of the space into a pantry/appliance and gadget storage room. I didn’t want a closet. I wanted a pretty room with glass cabinets and pull-out shelves and lots of area to display my “toys”. It’s become my favorite room in the house. 🙂
My newest addition to my gadget room is my ice cream maker. I debated about getting one forever, but I’m happy to say, it’s been getting some good use already, despite the never ending cold weather. My plan was to make healthier ice creams, so how excited do you think I was when the California Milk Advisory Board challenged the Recipe ReDux members to lighten up a favorite recipe using Real California dairy products?
Even though I live in New England, I use quite a few California dairy products. If you check for their seals on dairy products, you’ll find lots of options too, because California is the number one dairy state in the US and their products are sold nationally. Since I’m not a huge meat eater, I rely on dairy foods as a source of high quality protein in my diet, and I eat drink or eat low fat milk, cheese or yogurt almost every day. I also love that I get can both my protein and my calcium (as well as several other important nutrients) with three daily servings of real dairy foods. Check out the Dairy Council of California for information on the health benefits of dairy, and why nondairy substitutes just aren’t the same.
Dairy has its place in dessert too (everything in moderation – right!) and I’m excited to share this recipe for a lightened up, lower fat Pear and Meyer Lemon Ice Cream.
It’s full of healthy fruit and still rich and creamy, but it has less fat that traditional ice cream from a few “secret dairy ingredients” It has a wonderful tang from California buttermilk, which is naturally low in fat (despite it’s very buttery name, and rich consistency), as well as California cream cheese. Don’t doubt it until you try it!
Did you know Real California Milk supports more than 1,500 dairy farmers?