Creamy Cucumber Ice Cream

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Creamy Cucumber Ice Cream
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 3 h. 25 min.
Ready in
Calories:
115
calories
Calories

Healthy, because

Even smarter

Nutritional values

This unique dessert is an extremely healthy variation of regular ice cream, made with vegetables instead of only sugar and cream. It has far less fat and calories, but has far more nutrients. 

You can use low fat yogurt for an even lighter variation.

1 serving contains
(Percentage of daily recommendation)
Calorie115 kcal(5 %)
Protein3.14 g(3 %)
Fat8.63 g(7 %)
Carbohydrates6.36 g(4 %)
Sugar added0 g(0 %)
Roughage0.67 g(2 %)
Vitamin A20.45 mg(2,556 %)
Vitamin D0 μg(0 %)
Vitamin E0.03 mg(0 %)
Vitamin B₁0.05 mg(5 %)
Vitamin B₂0.13 mg(12 %)
Niacin0.33 mg(3 %)
Vitamin B₆0.07 mg(5 %)
Folate7.45 μg(2 %)
Pantothenic acid0.27 mg(5 %)
Biotin1.29 μg(3 %)
Vitamin B₁₂0.15 μg(5 %)
Vitamin C3.24 mg(3 %)
Potassium221.84 mg(6 %)
Calcium102.75 mg(10 %)
Magnesium14.88 mg(5 %)
Iron0.31 mg(2 %)
Iodine3.06 μg(2 %)
Zinc0.23 mg(3 %)
Saturated fatty acids5.44 g
Cholesterol19.58 mg
Author of this recipe:

Ingredients

for
6
Ingredients
2
Cucumber (finely grated)
½ cup
cup
1 teaspoon
1 sprig
mint (leaves removed and chopped)
1
egg white (beaten)
How healthy are the main ingredients?
CucumberYogurtHorseradishmint

Preparation steps

1.
Season the cucumber with salt and leave to steep in water to around 10 min. Pat dry.
2.
Mix together the crème fraîche, yogurt and the horseradish. Add the mint and stir into the cucumber mixture. Season with salt and ground black pepper and fold in the egg white. Transfer to a flat container and freeze for at least 3 hours stirring every 30 min.
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