Banana-Berry Nice Cream

Replaces: industrial fruit cream-ice on cream, glucose-fructose syrup and flavours, fruit sorbets based on sugar syrup and apple-pear concentrate and ready-made 'berry-yoghurt' ice lollies from the freezer aisle

A supermarket berry lolly is rarely much more than coloured sugar water with a fraction of fruit concentrate and stabilisers. This nice cream rebuilds the same sensory image from whole fruit: frozen banana replaces the cream, two berries replace the colouring and the 'fruit aroma', oat milk replaces the milk and condensed dairy. Nothing is added beyond an optional streak of vanilla; the fruit is strong enough to taste for itself.

Why better: Banana supplies, per USDA, around 358 mg of potassium per 100 g; per serving that works out to around 420 mg, or about 21 % of the daily reference intake (NRV 2000 mg, EU 1169/2011). Potassium contributes to normal muscle function and to the maintenance of normal blood pressure (EU 432/2012). Strawberries supply, per USDA, around 59 mg of vitamin C per 100 g and blueberries around 9.7 mg per 100 g; per serving that comes to around 26 mg of vitamin C, or about 32 % NRV (EU 1169/2011). Vitamin C contributes to the normal function of the immune system and to the protection of cells from oxidative stress (EU 432/2012). At 5 g of fibre per serving on 140 kcal (≈ 3.6 g per 100 kcal) this portion meets the EU threshold for 'high in fibre' (≥ 3 g per 100 kcal, EU 1924/2006); fibre increases the volume and viscosity of intestinal content and so supports normal digestion. At 140 kcal per serving, this is one of the lightest desserts in the plan — suitable as a daily close to a meal, not only a special-occasion treat.