Cranberry Yogurt Foam
What gives the small, deep red wild berries their typical, slightly tart taste also makes them a kind of secret weapon against bladder problems: The richly contained bitter substances (tannins) act like a natural antibiotic.
If you don't like it quite so sweet, this dessert is just right: cranberries and dark chocolate give it a slightly tart flavour; yoghurt provides - in addition to plenty of calcium - a fine acidity.
(Percentage of daily recommendation)
|Calorie||255 kcal||(12 %)|
|Protein||10 g||(10 %)|
|Fat||13 g||(11 %)|
|Carbohydrates||23 g||(15 %)|
|Sugar added||8 g||(32 %)|
|Roughage||3.5 g||(12 %)|
|Vitamin A||0 mg||(0 %)|
|Vitamin D||0 μg||(0 %)|
|Vitamin E||4.4 mg||(37 %)|
|Vitamin B₁||0.1 mg||(10 %)|
|Vitamin B₂||0.3 mg||(27 %)|
|Niacin||2.5 mg||(21 %)|
|Vitamin B₆||0.1 mg||(7 %)|
|Folate||25 μg||(8 %)|
|Pantothenic acid||0.5 mg||(8 %)|
|Biotin||6 μg||(13 %)|
|Vitamin B₁₂||0.4 μg||(13 %)|
|Vitamin C||2 mg||(2 %)|
|Potassium||334 mg||(8 %)|
|Calcium||155 mg||(16 %)|
|Magnesium||57 mg||(19 %)|
|Iron||1.2 mg||(8 %)|
|Iodine||10 μg||(5 %)|
|Zinc||1 mg||(13 %)|
|Saturated fatty acids||3.6 g|
|Uric acid||19 mg|
- 7 ozs lingonberry
- 3 ½ sheets red gelatin
- 9 ozs Yogurt (low-fat)
- 2 very fresh eggs
- 1 heaping Tbsp sugar (about 25 grams)
- 2 ozs Dark chocolate
- 4 Tbsps Almond slivers (about 50 grams)
Place the cranberries in a tall vessel and puree with an immersion blender.
Soak the gelatin in a bowl of cold water until softened.
Heat 2-3 tablespoons cranberry puree in a small pot. Add softened gelatin, stirring to dissolve, then stir mixture into remaining cranberry puree.
Stir yogurt into the cranberry gelatin.
Separate eggs and place whites in a tall vessel (save yolks for another use).
Beat egg whites until stiff peaks form with a hand mixer, then sprinkle in the sugar while beating.
Fold beaten egg whites into the yogurt-fruit mixture. Pour into glasses and chill.
Chop chocolate coarsely and place in a bowl. Melt over a hot water bath (or in the microwave oven), stirring until smooth.
Add almonds and stir until completely coated with chocolate.
Place a piece of parchment paper on a work surface. Spread the chocolate mixture thinly into long strips on parchment with the back of a spoon and let set. Carefully remove from parchment and serve with yogurt foam.