Pichuberry is known as the “lost Incan crop” and with good reason! Pichuberries contain an array of phytonutrients, in particular phytosterols. Research has shown that phytosterols act as anti-inflammatory agents. Anti-inflammatory agents have been linked to help the body reduce the inflammation from everyday tasks. Phytosterols have also been linked to lowering LDL (low-density lipoprotein) cholesterol, one of the contributors of cardiovascular disease. This small little berry, which also packs a deliciously tart and sweet flavor, makes it versatile for any food combination. Here, I use it to make a scrumptious version of my frozen Greek yogurt.
*Although it is a lower calorie treat, you should always remember to watch the portion size.
Serves 7 Serving Size: 1/2 Cup
Ingredients:
2 cups Pichuberry, chopped
1 cup 2% Greek yogurt
1/2 cup agave nectar
Directions:
1) Using a food processor or blender, puree the pichuberries. Add the remaining ingredients and puree until well mixed.
2) Cover and refrigerate for one to two hours. Then prepare according to your ice-cream maker manufacturer instructions.
*if you don’t have an ice cream maker, you could take this refrigerated mix put it into Popsicle molds.
For more recipes using Peruvian superfoods, visit here.
