Frozen Yogurt with Red Currant Compote
Frozen yogurt with red currant compote - Light summer pleasure with natural sweetness.
Healthy, because
Even smarter
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.
(Percentage of daily recommendation)
| Calorie | 183 cal. | (9 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 15.4 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 9.7 μg | (22 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 564 mg | (14 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 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
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.
