Berries with Oatmeal Yogurt Ice Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 196 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 13.7 μg | (23 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.6 μg | (35 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 397 mg | (10 %) | ||
| Calcium | 176 mg | (18 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 160 mg | |||
| Complete sugar | 20 g |
Ingredients
- Ingredients
- 40 grams tender Oats
- 125 milliliters milk
- 2 egg yolks
- 30 grams sugar
- Vanilla bean
- 250 grams low-fat Yogurt
- 150 grams Raspberries
- 2 tsps powdered sugar
- 250 grams Berry (such as strawberries, raspberries, blueberries and currants)
- mint (for garnish)
Preparation steps
Finely grind oatmeal with a blender. Stir into a pan and fry. Pour on a plate and let cool.
Heat milk in a small saucepan. Mix egg yolks and sugar in a bowl. Split vanilla bean lengthwise, scrape out the seeds and add to milk. Using an immersion blender, blend until foamy. Set bowl in a hot water bath and gradually add milk, beating mixture until creamy and thick. Place bowl in a cold water bath and allow the cream to cool, stirring occasionally.
Stir yogurt into oatmeal and custard. Freeze for 3-4 hours, stirring occasionally until hardened.
Rinse berries and drain on paper towels. Push raspberries through a sieve and sweeten with powdered sugar. Distribute raspberry sauce on 4 dessert plates. Spread the fruit on the edge nicely and put a scoop of oatmeal yogurt ice cream in the middle. Garnish with mint.
