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A non | B non | O non | AB non


Bonnie's 'Ice Cream' Pudding



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Contributed by: BonnieFrom the Recipe Archives


Description:

I invented this recipe for 'ice cream/pudding.' It has less fat than regular ice cream, but has an appealing taste. It also requires extremely little sweetener. You can be quite creative in flavoring this dessert.


Best Used By Blood Types:
  • Type A Non Secretor (3 beneficials)
  • Type AB (3 beneficials)
  • Type AB Non Secretor (3 beneficials)
  • Type B (2 beneficials)
  • Type B Non Secretor (3 beneficials)
  • Type O (2 beneficials)
  • Type O Non Secretor (2 beneficials)

Category:
  • Dessert


Ingredients:
  • 1 pound sweet potatoes
  • 1-1/2 pound D'Anjou pears, about 3 medium pears (you can also use Bosc pears or applesauce-quality apples)
  • 3/4 cup liquid (half apple juice/half water, or white grape juice, pear juice, water, etc.)

How to make it:
  1. Peel sweet potatoes and cut into chunks.
  2. Peel and core pears and cut into quarters.
  3. Place them in a 3-quart pot.
  4. Add liquid.
  5. Bring to a boil and simmer for 30 minutes until sweet potatoes are tender.
  6. Add more liquid so mixture doesn't burn.
  7. Blend all ingredients.
  8. Taste the puree for sweetness.
  9. You may add sugar, brown sugar, honey, molasses, rice syrup or other sweetener, only add a teaspoon at a time if necessary.
  10. Add desired flavors. Be creative. (see variations below)
  11. Chill ingredients in the refrigerator for a pudding. Freeze ingredients in freezer for 'ice cream.'

    Variations:
    'Vanilla Flavor, add 1 teaspoon vanilla to 3 cups puree.
    Chocolate Flavor, add 1-2 Tablespoons cocoa (or to taste) and 1 teaspoon vanilla to 3 cups hot puree, stir in until chocolate is absorbed into the mixture.
    Maple Cinnamon Flavor, add 1-2 Tablespoons maple syrup, 1 teaspoon vanilla, and 1/4 teaspoon cinnamon (or other spice), stir and chill.
    Strawberry Flavor, crush about 1/2 cup strawberries and sweeten as necessary, add about 1/4 teaspoon lemon juice, add crushed strawberries to 3 cups hot puree.
    Boysenberry Flavor, crush about 1/2 cup boysenberries and sweeten as necessary, add about 1/4 teaspoon lemon juice, add crushed boysenberries to 3 cups hot puree.
    Peppermint Flavor, crush about 1/3 cup 'Sweet Stripes,' a candy produced by Smart & Final, Iris brand.(This is the only commercial brand of candy that I've located that does not contain corn syrup or other 'avoid' ingredients. Its ingredients are sugar, oil of peppermint, red 40, red 40 lake), add crushed peppermint to 3 cups hot or cold puree, depending on how much you want the candy to melt.
    Lemon Flavor, add 1/2 teaspoon grated lemon rind and 2 drops pure lemon oil to 3 cups hot puree.
    Almond Flavor, add 2 drops pure almond oil and 1 teaspoon vanilla to 3 cups hot puree. Sprinkle slivered, toasted almonds on top or stir into puree
    Chocolate Chip, add 1/3 cup blood-type safe semi-sweet chocolate chips to 3 cups hot puree.(I use Trader Joe's Semi Sweet Chocolate Chips. The ingredients are sugar, chocolate liquor, cocoa butter, soya lecithin (added as an emulsifier), vanilla extract, vanillin (an artificial flavoring), salt.)
    Toffee - if you can make a blood-type safe roca (butter and sugar), you can crush 1/3 cup and add to 3 cups cooled puree.

    Note:
    I purchased a dropper bottle for ease in dispensing my oil flavorings, at fantes.com. The list of flavors can be endless: crushed blood-type safe cookies, pumpkin puree with spices such as allspice, cinnamon, and cloves, etc.





Blood Type Diet Analysis:

Hint: You can click on the arrows [] at top of the table(s) to sort by columns.

Core Ingredients Analysis:
The ingredients in this category are either BTD compliant for all types or the recipe author and/or editor did not suggest a possible substitution. If this category contains avoids for your blood type this recipe may not work for you, unless you feel like you can omit the item or make an appropriate substitution. If you develop a great BTD compliant variation of this recipe please consider adding it to the Recipe Database.

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Potato (Swee...1 ,2 A N B B B B B N

Variations and Substitutions Analysis:
This category of ingredients contains possible substitutions that may allow different blood types to use the recipe or ingredients that can be left out of the recipe altogether.

Nut/Seed Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Almond/Almon...3 N N N N N N N N

Fruit/ Fruit Juice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Pear/Pear Ju...1 ,2 ,3 ,4 N N N N N N N N
Boysenberry B B N N N B N N
Lemon/Lemon ...3 B B B B N N N N
Grape (all)1 ,2 ,3 ,4 ,5 N N B B B B N N
Apple/Apple ...2 ,3 ,4 N N N N N N N A
Strawberry2 ,4 N N N N N N N A

Condiment Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Lecithin N N N N N N N N

Oil Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Almond Oil3 N N N N N N N B

Sweetener Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Honey3 N N N A N N N A
Rice Syrup4 N A N A N N N A
Molasses B N N N N N N N
Sugar (Brown... N A N A N A N A
Maple Syrup N N N A N N N A

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Peppermint3 N N N N N N N N
Clove N N N N N N N N
Vanilla N N N N N N N A
Allspice3 N N A A A A N N
Cinnamon3 N N N N A A N A
Chocolate/ C...2 N N N N N N N N

Vegetable Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Pumpkin3 B B N N A N B B

[1] This recipe uses ingredients with a high glycemic index.
[2] This recipe uses ingredients rich in lignans.
[3] This recipe uses ingredients which may help limit bacterial overgrowth.
[4] This recipe uses ingredients which may be genetically modified .
[5] This recipe uses ingredients which may be high in chitinase, an allergen.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This recipe uses ecologically friendly ingredients.


    Please Note:

    Cook Right For Your Type is the definitive cookbook for those following the Blood Type Diet. When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has recently been greatly enhanced. Also, the food lists changed somewhat a few years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended.

    Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of all the new features and food lists. Please be patient until the process has been completed.

    Click here to go to the BTD Forums - Cook Right 4 Your Type board to discuss this recipe.

    Revision History:
    • Revised Oct 12, 2007 at 06:08 PM By: Lola

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