Beet Ice Cream
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 20 min.
Preparation
Calories:
109
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 109 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.6 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.7 mg | (6 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.3 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 295 mg | (7 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 500 grams Beets (cooked)
- 100 milliliters Vegetable broth
- 1 pinch sugar
- 1 Tbsp balsamic vinegar
- 1 tsp ground Cardamom
- 2 egg whites
- 200 grams Whipped cream
- salt
- peppers
Preparation steps
1.
Peel the beets, cut into small pieces and puree with the vegetable broth, sugar, balsamic vinegar, and cardamom and season with salt and pepper. Then pour into a metal bowl and let set for 1 hour in the freezer, stirring occasionally.
2.
Beat the egg whites until stiff. Take the frozen beet puree from the freezer and stir with a hand mixer vigorously. Then stir in the egg whites, sour cream and beet puree and put back in the freezer for at least 2 hours. Stir every 30 minutes.
3.
Place the beet ice cream in the refrigerator approximately 30 minutes before serving.
4.
Scoop balls with an ice cream scoop into bowls and serve.
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