Flavorful Snack For Weight Loss

Frozen Yogurt with Red Currant Compote

Average: 5 (2 votes)
(2 votes)
Frozen Yogurt with Red Currant Compote

Frozen yogurt with red currant compote - Light summer pleasure with natural sweetness.

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45 min.
ready in 13 h. 50 min.
Ready in

Healthy, because

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Nutritional values

In addition to a large amount of cell-protecting vitamin C, the red fruits also supply fat-soluble vitamin A in particular. This acts as an antioxidant and supports vision and skin protection.

If you wish, you can also prepare the compote with frozen fruit outside the berry season.

1 serving contains
(Percentage of daily recommendation)
Calorie183 cal.(9 %)
Protein8 g(8 %)
Fat5 g(4 %)
Carbohydrates22 g(15 %)
Sugar added7 g(28 %)
Roughage3.4 g(11 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E1 mg(8 %)
Vitamin K15.4 μg(26 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.1 mg(7 %)
Folate28 μg(9 %)
Pantothenic acid0.6 mg(10 %)
Biotin9.7 μg(22 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C53 mg(56 %)
Potassium564 mg(14 %)
Calcium191 mg(19 %)
Magnesium40 mg(13 %)
Iron1.5 mg(10 %)
Iodine7 μg(4 %)
Zinc0.9 mg(11 %)
Saturated fatty acids2.9 g
Uric acid35 mg
Cholesterol13 mg
Complete sugar19 g


16 ozs Yogurt
1 organic lemon
4 Tbsps honey
2 egg whites
1 pinch salt
4 ozs red Currant juice
2 tsps cornstarch
12 ozs red Currants
2 mint
some Elderflower
How healthy are the main ingredients?

Preparation steps


Drain yogurt in a strainer lined with a cloth in the refrigerator overnight.


The next day, rinse lemon hot, rub dry, grate zest and squeeze juice. Mix yogurt with lemon juice, zest and 2 tablespoons honey until creamy.


Beat egg whites with 1 pinch of salt until stiff and fold into yogurt. Freeze yogurt mixture in an ice cream maker for about 40 minutes until creamy. Or pour into a container and freeze in the freezer for 3-4 hours.


Remove 2 tablespoons of the currant juice and mix with starch. Bring the remaining juice to the boil with the remaining honey. Add the starch while stirring and simmer for about 7-10 minutes at low heat. In the meantime, for the compote, wash berries and pluck from the panicles. Add currants and bring to a boil. Then remove from heat and let cool to lukewarm in about 15 minutes.


Meanwhile, wash the mint and elderflowers, shake dry, pluck off the mint leaves and chop. Cut balls from the creamy frozen yogurt and place in bowls. Pour the compote on top and garnish with chopped mint and elderflowers.