Recipe: Pink Ombre Spring Fool

Spring has totally sprung here in Ireland.  I love this time of the year when the place starts to burst with vibrant colours as the flowers begin to bloom.

When I was growing up we had a weeping cherry blossom tree in our front garden and our street was lined with cherry blossom trees so at this time of year there was always a riot of pink hues anytime I looked out my bedroom window.  Talk about beautiful!!  I love all the colours of Spring – fresh greens and all the pastel yellows, purples and creams – but my favourite has to be pink thanks to those cherry blossoms!

I was playing around in the kitchen last week before Easter coming up with dessert ideas and I decided to take inspiration from the cherry blossoms and make a pink ombre dessert.  This has only four ingredients, looks so pretty and tastes amazing!  Dairy free, gluten free, refined sugar free, nut free, AIP, vegan, paleo and Low FODMAP!  I would easily have this at a brunch either.

A Healthy Happy Glow

Pink Ombre Spring Fool

1 punnet of strawberries
2 ripe bananas
Coconut cream
Coconut yogurt

  1. Wash and drain the strawberries and cut the greens off (except for one)
  2. Place the strawberries in a blender and blend until smooth.
  3. Pour the mixture into the glasses about a third of the way and transfer the glasses to the freezer to chill for a few minutes.
  4. Add the banana’s to the remaining strawberries in the blender and blend until smooth
  5. Take the glasses out of the freezer and add the strawberry and banana mixture very slowly so as the two mixtures don’t just merge into one. Fill up to about two thirds of the way.
  6. Transfer glasses back into the freezer to chill for another few minutes.
  7. Add coconut cream to the remaining strawberry and banana mixture in the blender. Add the amount to your liking (colour wise and taste and texture wise).
  8. Once again take the glasses out of the freezer and pour the mixture slowly until it reaches near the top of the glass leaving a little space for the coconut yogurt topping.
  9. Transfer glasses back into the freezer to chill for another few minutes.
  10. Take the glasses out of the freezer and top the rest of the glass with coconut yogurt and add a strawberry to the side.

Serve immediately or keep in the fridge to enjoy later.

If there is any mixture left in the blender I put it into an ice cube tray and transfer to the freezer to make ‘nice-cream’ or to add to smoothies at a later date.

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