For this recipe you will need:

• 1 pint lemon ice cream (such as Häagen-Dazs)
• 1 cup heavy cream
• 1 tablespoon honey
• 2 drops yellow food coloring (optional)
• 1 package (6 ounces) fresh blueberries
• 14 lemon or shortbread cookies, coarsely crushed

Directions:

1. Soften ice cream on counter for 10 minutes.  Meanwhile, coat a 9x5x3-inch loaf pan with nonstick cooking spray.  Line pan with plastic wrap.
2. In large bowl, beat cream and honey to stiff peaks, about 3 minutes.
3. Beat ice cream mixture into whipped cream.  Beat in food coloring, if using.  Fold in berries and 2/3 cup of the crushed cookies.
4. Transfer ice cream mixture to pan.  Tap gently on counter to release air bubbles.  Press remaining cookie crumbs on top to adhere.  Cover with plastic; freeze at least 4 hours or overnight.  Use plastic to lift loaf from pan and invert on tray.  After 15 minutes, slice and serve.

For a non=fat dessert that’s also packed with fiber, simply crumble whole-wheat Biscotti with 1/4 teaspoon cinnamon.  In a parfait glass, layer chopped pineapple, nondairy topping and Biscotti.  Top with coconut or toasted almond slivers.  Enjoy!

This one is so easy to make, even your kids can do this.  I’m sorry about the photo, the camera was low on batteries at that time so I used my cell phone instead.

For this recipe, you will need:

• 10 to 12 pieces bananas
• 1 can condensed milk
• 2 250 ml packages all purpose cream
• chopped nuts

1)  Wash and peel bananas.

2)  Arrange them on a pyrex dish.

3)  In a bowl, mix together condensed milk and all purpose cream.  I would advise to pour the milk gradually to control the sweetness.

4)  Pour the mixture on top of the bananas.  Sprinkle with chopped nuts, then cover with cling wrap.

5)  Freeze for at least 2 hours then serve.