Frozen Yogurt with Berries
Nutritional values
(Percentage of daily recommendation)
| Calorie | 409 cal. | (19 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 33 g | (132 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 391 mg | (10 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 398 mg | |||
| Complete sugar | 42 g |
Ingredients
- Ingredients
- 100 milliliters milk
- 150 milliliters Whipped cream
- 1 Vanilla bean
- 7 egg yolks
- 200 grams sugar
- 500 grams Yogurt (0.1% fat)
- Also
- 400 grams Raspberries (for garnish)
- 4 bunches mint
Preparation steps
Mix the cream and milk in a saucepan. Cut vanilla bean lengthwise, scrape out the vanilla seeds and stir into the cream-milk mixture and bring to a boil.
Mix the egg yolks with the sugar in a bowl and beat until peaks form. Stir in the hot, not boiling milk in a thin stream into the egg yolk cream, then pour everything back into the pot. Remove the vanilla pod and stir over low heat with a wooden spatula until the cream begins to thicken. Do not let it boil.
Let the cream chill and then stir in the yogurt.
Pour the cold cream into the ice cream maker and let finish.
Or, if not using an ice cream machine, pour mixture into a shallow metal tray and freeze in the freezer. Stir every 30 minutes so that no large crystals form.
Arrange the ice cream with fresh raspberries in dessert bowls.
Garnish with mint and serve.
