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Ingredients
Frozen Strawberry Souffle
- For the souffles
- 400 grams Strawberries
- 200 milliliters milk
- 1 Vanilla bean
- 2 egg yolks
- 100 grams sugar
- 150 grams Yogurt (0.1% fat)
- 150 milliliters Whipped cream
- To garnish
- 2 Strawberries
- Chocolate
- powdered sugar (for dusting)
Rinse the strawberries and puree. Strain through a sieve. Split the vanilla bean in half and add to the milk. Bring milk to a boil. Allow to cool slightly. Whip the egg yolks with sugar until foamy over a pot of simmering water. Remove from heat and slowly whisk into the milk. Add the yogurt and strawberry puree. Let cool.
Cut parchment paper into strips that are about 1.5 cm (approximately1/2 inch) higher than the souffle cups and 2 cm (approximately 3/4 inch) longer than the circumference. Line the cups.
Whip the cream until stiff and fold into the strawberry-yogurt mixture. Evenly distribute into the souffle cups. Place in the freezer for at least 4 hours.
To serve: Take out of the freezer and remove the paper. Garnish with sliced strawberries, grated chocolate, and powdered sugar.
(Percentage of daily recommendation)
| Calorie | 328 cal. | (16 %) | ||
| Protein | 7.04 g | (7 %) | ||
| Fat | 16.36 g | (14 %) | ||
| Carbohydrates | 40.74 g | (27 %) | ||
| Sugar added | 24.95 g | (100 %) | ||
| Roughage | 2.36 g | (8 %) |