Frozen Yogurt with Strawberry Compote and Basil Pesto
Frozen yogurt with strawberry compote and basil pesto - Creamy lightness and aromatic topping
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.
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 15.9 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 16.2 μg | (36 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 104 mg | (109 %) | ||
| Potassium | 642 mg | (16 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 7.6 mg | (95 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 24 g |
Ingredients
- Ingredients
- 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
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.
