In the Philippines, hot, lazy afternoons are not complete without ice cream. But, sad to say, there is a portion of the population that shies away from this “sinful” dessert simply because they have hypertension or diabetes. So will these people have to suffer in silence and miss out the fun out of this tropical weather? Maybe not, with the Department of Science and Technology’s (DOST) incredible guilt-free ice cream.
Low in fat and sugar, but equally loaded with ice cream goodness, this healthy frozen delight is a developed by food experts at the DOST- Food and Nutrition Research Institute.
Based on the September 2008 data, a cup of this FNRI-developed ice cream at 100 grams contains only 0.46 grams of fat compared with other commercial brands with about 10.9 grams. Likewise, the FNRI formulation makes use of both ordinary and substitute sugar as sweetener at less than 0.1 gram per serving.
Further, the low-fat, low-sugar ice cream is priced much lower than the competition as it requires only P 1 million in capital investment, including the use of blast freezers used for quick freezing of food items.
Dairyman Ice Cream, a local food manufacturer based in Plaridel, Bulacan, has adopted this DOST-developed technology and innovative manufacturing process. Now, the company sells these products in selected outlets in the provinces and Metro Manila in four flavors: vanilla, ube, chocolate and buko pandan.
FNRI researchers Ma. Elena G. Fernandez, Wenefrida N. Lainez and Dahlia A. Diaz developed the formula, process and manufacturing technology.
So, when the heat is on, lick it up via a scoop or two of that delicious, creamy, low-fat, low-sugar ice cream.