Dairy-free Persian Iced Parfait

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Dairy-free Persian Iced Parfait
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 45 min.
Ready in
Calories:
485
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie485 kcal(23 %)
Protein7.15 g(7 %)
Fat32.58 g(28 %)
Carbohydrates48.04 g(32 %)
Sugar added16 g(64 %)
Roughage4.13 g(14 %)
Vitamin A2.04 mg(255 %)
Vitamin D0 μg(0 %)
Vitamin E12.38 mg(103 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.04 mg(4 %)
Niacin1.93 mg(16 %)
Vitamin B₆0.13 mg(9 %)
Folate44.15 μg(15 %)
Pantothenic acid0.5 mg(8 %)
Biotin0.58 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C54.97 mg(58 %)
Potassium503.4 mg(13 %)
Calcium110.35 mg(11 %)
Magnesium60.57 mg(20 %)
Iron3.19 mg(21 %)
Zinc1.18 mg(15 %)
Saturated fatty acids25.64 g
Cholesterol0 mg

Ingredients

for
4
Ingredients
2 cups Coconut milk
2 cups Soy yogurt
¼ cup light Agave syrup (or honey)
1 cup Raspberries
1 cup Pomegranate seed
2 tablespoons Pistachio (chopped)
How healthy are the main ingredients?
Coconut milkAgave syrupRaspberryPistachio

Preparation steps

1.

Mix together the coconut milk and yogurt with a couple of tablespoons of the agave nectar (or honey). Pour into an ice cream maker and churn according to the manufacturer's instructions until softly frozen. Alternatively, scrape into an airtight container and freeze for 4 hours.

2.

To make the sauce, combine the remaining agave nectar with the raspberries, most of the pomegranate seeds and a couple of tablespoons of water in a saucepan. Cook over a low heat until the fruit is very soft.

3.

Puree with an immersion blender until smooth. Stir in the remaining pomegranate seeds.

4.

To serve, scoop the frozen yogurt mixture into dishes and top with the sauce and pistachios.