Beet Ice Cream

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Beet Ice Cream
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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)
Calorie109 cal.(5 %)
Protein2 g(2 %)
Fat8 g(7 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage1.6 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.2 mg(2 %)
Vitamin K3.1 μg(5 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.7 mg(6 %)
Vitamin B₆0 mg(0 %)
Folate54 μg(18 %)
Pantothenic acid0.2 mg(3 %)
Biotin1.3 μg(3 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C7 mg(7 %)
Potassium295 mg(7 %)
Calcium32 mg(3 %)
Magnesium16 mg(5 %)
Iron0.6 mg(4 %)
Iodine1 μg(1 %)
Zinc0.3 mg(4 %)
Saturated fatty acids4.8 g
Uric acid12 mg
Cholesterol21 mg
Complete sugar7 g

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
How healthy are the main ingredients?
Whipped creamsugarsalt

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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