Cranberry Yogurt Foam
Cranberry Yogurt Foam - Simply delicious, with restrained sweetness and moderate acidity
Healthy, because
Even smarter
Nutritional values
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 | |||
| Cholesterol | 4 mg |
Ingredients
- Ingredients
- 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)
Kitchen utensils
Preparation steps
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.
