Easy fat-free banana, fig and almond gelato
Easy fat-free banana, fig and almond gelato
Time: 20 + freezing time min
Portions: 6
Nutrition: 280 calories
Level: Easy
5 of 5 (1 Vote)

We are a generation that wants to have our gelato and eat it too. We juggle the infinite cascades of data—deciphering, analyzing, and often discarding. Our screens illuminate us with the latest diet fads and superfoods even before we've had a chance to pronounce "acai" correctly. But here's the irony: In this vast world of dietary contradictions, we yearn for simplicity, for genuineness, for something pure, untarnished, yet evolved. Hence the birth of this fat-free gelato.This isn't your nonna's Sunday treat from Sicily. This is the post-modern palate's answer to ice cream's very existential questions

I love Douglas Coupland and if he were to narrate the tale of this gelato, he’d juxtapose our evolutionary instincts against our high-resolution Retina desires. “Why the figs?” you might ask. Oh, but the fig, dear reader, is a storyteller. It whispers tales of ancient Mediterranean soirees, of Cleopatra’s desire, and of sacred trees bearing fruits of wisdom. It carries with it the fiber of history, quite literally, nurturing our gut with prebiotic anecdotes.

Banana? Well, that’s the universal fruit of millennials, whether mashed on toast or turned into art in auction houses. It’s comfort and nutrition, potassium-packed, serotonin-inducing. An emblem of our generation's hunger for wellness, wrapped in nature's very own biodegradable packaging. And then we have burnt almonds. Scorched ever so slightly, bringing out an earthiness that contrasts the gelato's silky texture. Almonds, rich in protein and monounsaturated fats, are nature's way of saying, "Indulge, but stay sharp."

When a Flight Cancellation in Brindisi's Airport Led to a Culinary Adventure

Picture this. A day, not too long ago, hanging out in the less-than-sparkling Brindisi airport due to a flight cancellation. It's not exactly a resort, and after exhausting the limited appeal of magazine browsing and the human parade, I decided, on a whim, to chase down a gelato. 

Now, you're probably thinking, "What's so special about that?". Well, let me assure you, lurking in the banality of this sleepy airport terminal, I discovered a gustatory revelation so profound it would make even the most seasoned foodie's taste buds do a double take. A gelato of banana, figs, and almond - a celestial concoction that was, quite frankly, to die for. 

This was no innocent treat - it was a full-fat affair, and while indulgent, it wasn't exactly guilt-free. But oh, the taste! It has been imprinted on my memory, persisting there, unshaken, ever since. 

Now, I'm no culinary novice. I've put my dessert-making skills to the test trying to recreate this Puglian delight, and dare I say, I've done an admirable job. Yet, there's nothing quite like having a health-conscious version of this delight on standby in my freezer, ready to transport me back to that airport in Puglia, even if just for a fleeting moment. 

How this works?

Sometimes, beauty and nutrition are found in simplicity. And this gelato is a testament to that very principle.

What You'll Need

  1. Freezer: Your garden-variety freezer works best. No need for sub-zero marvels; your regular kitchen accomplice will do.
  2. Patience: This isn't your instant dessert. It's a symphony that takes its sweet time to come together. Allow it to.
  3. Sturdy Kitchen Aid Chopper: Those tiny countertop versions are surprisingly the heroes in this saga. Though it means going batch by batch, they lend the gelato its ethereal texture. If you're venturing with a hand blender, ensure it's robust and metal-ended. The last thing you'd want is a plastic blender waving a white flag halfway through.
Ingredients:
  1. Bananas: 6 small, ripe
  2. Figs: 2-3 ripe
  3. Raw Almonds: 1/2 cup
  4. Moscovado Brown Sugar: 1-2 tablespoons
Fat-free banana, fig and sugar almond gelato
Recipe steps:
  1. Preparation:

    • Cut bananas and figs into manageable chunks.
  2. Freezing:

    • Place the banana and fig chunks into separate containers and freeze overnight.
  3. Bananas:

    • Once frozen, slightly thaw the bananas.
    • Using a sturdy kitchen aid chopper (or hand blender), blend the bananas in batches until creamy.
    • Transfer each batch to a metal bowl and store in the freezer.
    • Use a knife to scrape banana off the chopper as needed. If bananas are too hard, pulse the chopper for better results.
  4. Figs:

    • Chop the figs in the chopper until they become tiny bits. It's okay if they form a sorbet-like paste.
    • Transfer fig bits to the bowl with bananas in the freezer.
  5. Almonds:

    • Toast the unpeeled almonds until slightly charred.
    • Add brown sugar, continuing to toast until they smell caramelized.
    • Allow to cool before grinding them into small chunks in the chopper.
  6. Combining:

    • Retrieve the banana and fig mixture from the freezer.
    • Blend in the almond chunks. Ensure it's soft enough to mix well.
  7. Serving:

    • Serve immediately for a softer texture, or allow it to harden slightly in the freezer for a more gelato-like consistency. The mixture can be stored in the freezer for a few days, but it's so delicious it might not last that long!

Find cheap flights to Italy

Find the cheapest flights to Italy with our flight partner Skyscanner. The app allows you to find flights not only to the main airports but includes flights to surrounding airport hubs. Skyscanner is an official travel partner of Dolcevia.com

Find hotel deals in Italy

Find the best hotel rates in Italy with Booking.com the leader in hotels, B&B and villa rentals. An official Dolcevia.com travel partner.

Authentic Italian Christmas Recipes

Indulge in these Italian recipes which are my all time favourites. Spread the love and Buon Natale! Con amore..Elisabetta

The Zuccotto Fiorentino

Signor Buontalenti was, in my humble opinion, one of the most inventive cooks of all time. He worked for the aristocratic family de Medici, which surrounded themselves with talent, just like Michelangelo who worked under the Medici's tutelage as well. This recipe is one of those classic and ancient Buontalenti recipes, the zuccotto, a sponge cake dough drowned in liqueur with a center of semifreddo.  

The perfect Osso Buco recipe

The recipe for this dish originated in Milan. When it is well prepared, this is one of my favourite Italian dishes, especially when it´s cold outside and you crave some real soul food. It´s a shame that many restaurants use a poor quality cuts of meat to make this dish. What is the correct name? Osso Buco, Ossobuco or Osso Bucco, I have found all 3 used in Italy, however I will stick to Osso Buco, with one c. Adding tomato, I indicated as an option in this recipe, is the way the dish is prepared in Emilia Romagna.

The only original recipe for Tiramisù

The story about the origin of the famous Italian dessert Tiramisu was first told to me by chef Celestino Giacomello of the famous hotel  Gritti Palace  in Venice. He also assured me that this dish is at least as authentic Venetian as a gondolier. 

Tarte de Mougins with black olives

This recipe is originally from Robert Vergier, the most famous chef from the Provence, who sadly passed away in 2017. His Michelin star restaurant in Mougins still exists but this aromatic savory pie is unfortunately no more on the menu. Delicious as an appetizer with an aperitif or as an antipasto, I make it at least once a year. When i recently made it for a group of Italian women, they kept asking me for the recipe, so it must be good. If possible use greek olives, which usually only sell with pits, so that's an extra quarter of an…

Risotto in 5 easy steps

With Risotto, time and care are the most important ingredients. Take out about 20 minuted to carry out the process of stirring and adding moisture. The choice of rice depends on the recipe, but at the end of the day this is a fairly simple dish that everyone should be able to make.

Rabbit stew with polenta and pomegranate

This dish with wild rabbit or hare is simple, incredibly tasty, and very festive, but it takes some patience. The polenta needs time to firm up so you can easily cut it into slices later. The origine of this dish goes to Friuli-Venzia Giulia, the mountainous regions where hunters bring home their catch for a festive meal.

Hugo - My favorite Alpine cocktail

This vibrant summer treat is slowly starting to conquer the world. In contrast to the popular Spritz Aperol from the Veneto, this cocktail does not have the slightly bitter Amaro taste, but it is light and fresh. A popular aperitivo that you will certainly encounter on holiday in Northern Italy and especially in restaurants and on terraces in the region of Trentino and Alto Adige, the apple country of Europe, the Hugo originally comes from Bolzano. The main ingredient is elderflower syrup, which you can usually find in your local health food store.

How to make the perfect Spritz Aperol

´Spritz Aperol is a nice refreshing aperitivo from the Veneto and very easy to make. Ít is a variation of the Spritz or Spritzer, a drink that was introduced to northeastern Italy during the Austrian occupation, when the Austrians were exploiting the Veneto and Friuli-Venezia Giulia regions and found wine was too heavy to drink straight and in an effort to lighten the taste, literally added water to the wine.

How to make Italian Bombardino - A favourite ski-slope shot

in Recipes

by Elisabeth Bertrand

On the ski slopes of Cervinia in the Val d'Aosta, I first experienced the warmth of a Bombardino. This vibrant yellow drink, reminiscent of festive eggnog, was a novelty to me. Standing in the snow at an altitude of 2000 meters, with a biting cold wind, I was grateful for its warmth and hearty dash of alcohol. As I sipped, I echoed the sentiment of the drink's first taster in 1845: "This is indeed a little bomb, le's have another!"

Search for articles

Loading...
?