Grapefruit Salad with Ice Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,562 cal. | (74 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 101 g | (87 %) | ||
| Carbohydrates | 116 g | (77 %) | ||
| Sugar added | 106 g | (424 %) | ||
| Roughage | 2.1 g | (7 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 2.9 μg | (15 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 10.8 mg | (90 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 4.2 mg | (70 %) | ||
| Biotin | 33.1 μg | (74 %) | ||
| Vitamin B₁₂ | 2.9 μg | (97 %) | ||
| Vitamin C | 143 mg | (151 %) | ||
| Potassium | 1,926 mg | (48 %) | ||
| Calcium | 1,194 mg | (119 %) | ||
| Magnesium | 160 mg | (53 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 3.8 mg | (48 %) | ||
| Saturated fatty acids | 59.7 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 265 mg | |||
| Complete sugar | 141 g |
Ingredients
- For the ice cream
- 150 grams sugar
- 2 sheets white gelatin
- 250 grams low-fat Yogurt
- 250 grams Quark
- juice of 1 lemons
- condensed milk
- cream
- For the salad
- 50 grams sugar
- peel of a Limes
- 4 pink Grapefruit
- some leaves mint
Preparation steps
For the ice cream, heat the sugar with 0.1 liters of water (approximately 1/2 cup) to form a thick syrup.
Meanwhile, soak the gelatin in cold water, squeeze out the excess and dissolve in the hot syrup. Add the yogurt and the quark and mix well. Stir in the lemon juice, condensed milk and cream.
Freeze the mixture in an ice cream machine or transfer to a bowl, cover and place in the freezer, stirring every 30 minutes.
For the salad, heat the sugar with 0.1 liters of water (approximately 1/2 cup) to create a thick syrup.
Add the lime peel to a little water and bring to a boil. Remove the peel and stir the liquid into the syrup.
Peel the grapefruits, removing the pith. Cut out the segments and place in a shallow dish. Pour the syrup over and allow to cool.
Rinse the mint, shake dry and chop the leaves into thin strips.
Arrange the grapefruit segments in deep bowls along with a scoop of ice cream. Serve garnished with mint leaves.
