Frozen Yogurt with Raspberries
Healthy, because
Even smarter
Nutritional values
This dessert contains only 137 calories per serving and provides plenty of high-quality protein and calcium! Raspberries contain vitamins A, B, and C as well as trace elements such as iron, calcium, potassium and magnesium.
Chopped pecans or almonds add both crunch and flavor to this frozen yogurt dish and is a far healthier topping than chocolate or caramel sauce!
(Percentage of daily recommendation)
| Calorie | 116 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 3.3 g | (11 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 274 mg | (7 %) | ||
| Calcium | 123 mg | (12 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 10 ozs Raspberries
- 10 ozs Yogurt (0.1% fat)
- 2 Tbsps honey
- 2 Tbsps lemon juice
- 5 ozs Whipped cream
Preparation steps
Rinse the berries, leave about 1 handful whole and crush the rest finely with a fork. Mix the yogurt with the honey and lemon juice and stir into the raspberries. Whip the cream until stiff and fold into the raspberry mixture. Spoon into an ice cream machine and process until smooth and creamy. Put the ice cream in an ice bucket or a glass bowl and stir in the remaining whole raspberries and freeze for about 1 additional hour. If no ice cream machine available, spoon the ice cream immediately into a loaf pan and let freeze at least 3 hours in the freezer until creamy, stirring vigorously every 30 minutes.
