The main ingredient is frozen fruit. Frozen fruits — and vegetables, for that matter — are picked when fully ripe and suspended in their ripeness until you’re ready to use them.
They are also relatively cheap, clean, and convenient to use; strawberries are already hulled, mangoes pureed or peeled and cubed, cherries pitted, and peaches sliced. Although no frozen fruits are as good as perfectly fresh ones, this recipe is a great vehicle for them.
I don’t believe in substitutions in desserts. I’d rather eat less of something really good. It’s a little bit of what you fancy that does you good, so don’t overdo it.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.