Light And Refreshing

Frozen Yogurt with Strawberry Compote and Basil Pesto

Average: 5 (2 votes)
(2 votes)
Frozen Yogurt with Strawberry Compote and Basil Pesto

Frozen yogurt with strawberry compote and basil pesto - Creamy lightness and aromatic topping

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40 min.
ready in 14 h. 30 min.
Ready in

Healthy, because

Even smarter

Nutritional values

The low-fat yogurt not only flatters the figure, but also contains a lot of protein and bone-strengthening calcium. Strawberries provide us with immune-boosting vitamin C. Basil scores with a variety of essential oils that inhibit inflammation and aid digestion. Pink pepper berries have antibacterial and antihypertensive effects.

Also good: fresh mint instead of basil for the pesto. Outside the strawberry season, you can also prepare the fruit compote with frozen raspberries. However, take a look at the list of ingredients, because refined sugar is often added.

1 serving contains
(Percentage of daily recommendation)
Calorie224 cal.(11 %)
Protein8 g(8 %)
Fat6 g(5 %)
Carbohydrates31 g(21 %)
Sugar added8 g(32 %)
Roughage3.2 g(11 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E1.3 mg(11 %)
Vitamin K15.9 μg(27 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.3 mg(28 %)
Vitamin B₆0.3 mg(21 %)
Folate97 μg(32 %)
Pantothenic acid1.1 mg(18 %)
Biotin16.2 μg(36 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C104 mg(109 %)
Potassium642 mg(16 %)
Calcium232 mg(23 %)
Magnesium48 mg(16 %)
Iron1.8 mg(12 %)
Iodine12 μg(6 %)
Zinc7.6 mg(95 %)
Saturated fatty acids1 g
Uric acid38 mg
Cholesterol0 mg
Complete sugar24 g


16 ozs Yogurt (low-fat)
1 generous pinch vanilla pulp
2 Tbsps honey
2 egg whites
1 pinch salt
22 ozs Strawberries
2 Tbsps lemon juice
1 tsp cornstarch
3 ozs Strawberry juice
1 Tbsp pink Pepper berries
1 bunch Basil
2 Tbsps olive oil
3 Tbsps Agave syrup
How healthy are the main ingredients?
StrawberryAgave syruphoneyBasilolive oilsalt

Preparation steps


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


The next day, put the drained yogurt in a bowl, mix with vanilla pulp and 1 tablespoon of 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. Then allow to thaw.


Meanwhile, clean, wash and cut strawberries into pieces. Bring about half of them to a boil in a saucepan with remaining honey, 1-2 tablespoons water and lemon juice and simmer on low heat for 5-8 minutes. Mix the starch with the strawberry juice and pour the liquid to the berries, simmer for 1-2 minutes until slightly thick. Then remove from heat and puree. Lightly crush the peppercorns and mix into the puree with the remaining berries.


Divide strawberry compote among 4 glasses, cool for 5 minutes and chill in the refrigerator for about 30 minutes. Meanwhile, wash basil, shake dry, pluck leaves and finely puree in a blender with oil and agave syrup.


Fill yogurt ice cream into a piping bag with a large star-shaped nozzle and quickly squirt onto the strawberries, drizzle with the basil pesto and serve immediately.