Welcome! Log In | Register

Shutterfly

Rocco DiSpirito’s Healthy Tweaks on a Classic Italian Dessert (Recipe Included!)

Written on September 17, 2013 at 4:34 pm , by

Want to cook like Rocco? Check out the best-selling author’s Now Eat This! Italian cookbook for more of his waist-friendly cuisine and tips. (Photo by Ilya S. Savenok/Getty Images)

Written by Kristen Haney, editorial intern

While most of us are guilty of digging into a decadent dessert from time to time, these caloric bombs aren’t the best way to maintain a svelte waistline. But at a recent dinner hosted by Shutterfly at New York’s SD-26, celebrity chef Rocco DiSpirito gave an array of Italian favorites an image reboot, slashing calories, sugar and fat.

As we snapped away photos to create our own personalized recipe books with Shutterfly’s new Photo Story app, the host of the upcoming syndicated Now Eat This! TV show demonstrated how to make lightened up Italian eats. Our favorite was his insanely easy take on raspberry Italian ice. The dessert blends together in minutes and boasts a fifth of the calories you’d normally find in the icy treat. So next time you’re jonesing for a frozen treat, bust this healthy recipe out and consider your craving curbed.

Dig in! No guilt here with Rocco’s healthy spin on an Italian classic. (Photo by Ilya S. Savenok/Getty Images)

 

Instant Italian Ice
(55 calories/serving)


Ingredients

  • 6 packets Stevia
  • ½ teaspoon xantham gum
  • 2 tablespoons raw agave nectar
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon water
  • 2 cups frozen unsweetened strawberries (do not thaw)

Directions
Mix the Stevia and xantham gum together in a small mixing bowl and set aside. Pour the agave nectar, lemon juice and water into a high-powered blender. Cover and blend until well combined.

Add the stevia and xantham mixture to the blender. Cover and blend on low until the mixture is well combined, about ten seconds. Add the still-frozen strawberries to the blender. Cover and blend on high while pushing the strawberries down into the blade with the wand, until the mixture is smooth but still frozen, about 5 to 10 seconds.

Spoon the strawberry ice into paper cups or chilled bowls and serve immediately. This ice will stay fresh and tasty, tightly covered, in the freezer up to a month. If it is too hard after freezing, simply temper in the refrigerator for 30 minutes before serving or put in the microwave on high for 5 to 10 seconds until just soft enough to scoop.

More from FITNESS:

Iron Chef Michael Symon Teaches Us How to Bake Healthy Biscuits

 How to Pack a Low-Calorie Picnic: 4 Healthy Recipes

Celebrate National Grilled Cheese Day with a Healthy Comfort Food Twist