Recipe origin: France. Crème anglaise is French for “English cream”.

Here's a decadent, nutrient-packed sauce to drizzle over all things sweet. This sauce is rich in animal fats that are abundant in fat-soluble vitamins, in their proper form, ensuring their bioavailability.

Papayas are mild and tangy, making them a perfect fruit paired with vanilla ice cream. This recipe reminds me of a creamscicle, which originated in 1905 by 11-year-old Frank Epperson who put fruit juice around vanilla ice cream. This treat is loaded with fat-soluble vitamins A, D, E, and K – all in their most bioavailable form. PLUS vitamin C from our papaya.