Berry Ice Cream with Yogurt and Berries
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 2 h. 35 min.
Ready in
Calories:
166
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 166 cal. | (8 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 305 mg | (8 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 300 grams Strawberries
- 300 grams Raspberries
- 2 tsps lemon juice
- 2 Tbsps Vanilla sugar
- 300 grams Greek Yogurt (0.1% fat)
- 1 tsp powdered sugar
- 100 milliliters Whipped cream
- 100 grams Vanilla yogurt
Preparation steps
1.
Clean strawberries and raspberries, rinse if necessary. Set aside 6 beautiful raspberries for garnishing. Chop strawberries. Combine 125 grams (approximately 4 1/2 ounces) of each strawberries and raspberries with 1 teaspoon of lemon juice and 1 tablespoon of vanilla sugar, puree. Whisk 150 grams (approximately 5 ounces) of yogurt with cream, combine with berry puree and freeze, covered, for about 2 hours, stirring every 30 minutes. Combine half of remaining berries with powdered sugar and puree. Beat cream until stiff and refrigerate.
2.
Layer ice cream, berry puree and vanilla yogurt in 6 glasses. Spread whipped cream on top and garnish with whole raspberries. Serve.
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