Chilled Strawberry Dessert Soup
Chilled Strawberry Dessert Soup - Real vanilla bean infuses this creamy strawberry soup with a heady scent
Healthy, because
Even smarter
Nutritional values
Aromatic strawberries ennoble every dessert with flavor and vitamins. The high vitamin C content of the red fruits exceeds the values of oranges and lemons and contain a lot of vitamin K, which plays a decisive role in blood clotting.
Tip for saving fat: Use whole milk yogurt or low-fat yogurt.
(Percentage of daily recommendation)
| Calorie | 172 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 81 mg | (85 %) | ||
| Potassium | 366 mg | (9 %) | ||
| Calcium | 180 mg | (18 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 19 mg |
Ingredients
- Ingredients
- 1 lb Strawberries
- ½ Vanilla bean
- 3 Tbsps powdered sugar
- ½ lemon
- 12 ozs Buttermilk
- 5 ozs Greek yogurt
- 2 Tbsps Apple syrup
Kitchen utensils
Preparation steps
Rinse strawberries in a bowl of cool water. Lift out, drain on paper towels and pat dry.
Set a few of the most attractive berries aside for garnishing. Cut the remaining berries into piece and transfer to a high-sided container such as a measuring cup or pitcher. Puree until smooth with an immersion blender.
Pour the puree through a fine sieve into a bowl and press down on solids.
Cut vanilla bean lengthwise and scrape out seeds. Add vanilla bean seeds and powdered sugar to strawberry puree.
Juice lemon. In a large bowl, combine lemon juice, buttermilk, yogurt and apple juice concentrate.
Whisk vigorously to combine. Fold in strawberry puree and chill, covered, at least one hour (or longer, if you prefer).
Halve or slice reserved strawberries. Divide strawberry soup among soup plates or bowls and garnish with strawberries.
