Dairy-free Persian Iced Parfait
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 45 min.
Ready in
Calories:
370
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 17.5 μg | (29 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 71 μg | (24 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 663 mg | (17 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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 Tbsps Pistachio (chopped)
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.
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