Basil Frozen Yogurt
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 4 h. 25 min.
Ready in
Calories:
205
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 205 cal. | (10 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 0.4 g | (1 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 0.4 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 12 μg | (4 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.8 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 139 mg | (3 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 10 mg | (3 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 41 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 organic Lime
- 150 grams sugar
- 2 handfuls Basil (approximately 40 grams)
- 250 grams Yogurt (0.1% fat)
Preparation steps
1.
Rinse lime with hot water and pat dry. Finely grate zest and squeeze juice. In a pot, combine juice and zest with sugar and 200 ml (approximately 3/4 cup) water. Bring to a boil and simmer until reduced by about half. Let cool.
2.
Rinse basil, strip leaves from stems and pat dry. In a blender, puree basil leaves with syrup. Stir together with yogurt.
3.
Process sorbet in an ice cream maker, according to manufacturer’s directions. Alternatively, pour mixture into a shallow metal pan and freeze, stirring frequently to prevent large ice crystals from forming.
4.
To serve, scoop frozen yogurt onto ice cream cones, if desired.
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