Refreshing Watermelon-Banana Cashew Gelato

With its naturally hydrating ingredients and optional healthy fats, this recipe is a perfect summer treat for those looking to maintain balanced calcium levels.

Recipe Benefits

• This gelato is rich in hydrating watermelon, which helps to dilute urine and reduce calcium concentration, a crucial aspect of managing hypercalciuria.
• The banana adds natural sweetness and a dose of potassium, which can aid in balancing calcium levels.
• Optional additions like coconut nectar or cassava syrup provide a low-glycemic sweetener alternative, while raw cashew butter offers healthy fats that can help reduce oxalate absorption, a benefit for those with hypercalciuria.

Ingredients

For 3 servings:

• 5 cups frozen cubed watermelon
• 1 cup sliced overripe banana (frozen)
• 1 tbsp raw cashew butter (optional)
• coconut nectar or cassava syrup (optional)

Instructions

1. Add the frozen watermelon and banana to a food processor. Pulse until the fruit is finely minced.
2. Once the fruit is in tiny slivers, switch to puree mode and blend until smooth. Stop to scrape down the sides as needed.
3. Taste the mixture.
4. Optional if you’d like it sweeter, add coconut nectar or cassava syrup to your preferred sweetness level. You can also add raw cashew butter for a richer, creamier texture, and blend until fully incorporated.
5. Serve immediately for a soft-serve texture, or transfer to the freezer for 1 hour or more for a firmer gelato consistency.

Nutritional Information

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