Iced Yoghurt Cream

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Iced Yoghurt Cream
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
417
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie417 kcal(20 %)
Protein13 g(13 %)
Fat31 g(27 %)
Carbohydrates21 g(14 %)
Sugar added11 g(44 %)
Roughage3.3 g(11 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.4 μg(2 %)
Vitamin E6 mg(50 %)
Vitamin K9.7 μg(16 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.1 mg(7 %)
Folate31 μg(10 %)
Pantothenic acid0.9 mg(15 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C3 mg(3 %)
Potassium513 mg(13 %)
Calcium236 mg(24 %)
Magnesium81 mg(27 %)
Iron1.6 mg(11 %)
Iodine7 μg(4 %)
Zinc1.7 mg(21 %)
Saturated fatty acids10.6 g
Uric acid20 mg
Cholesterol40 mg
Complete sugar20 g

Ingredients

for
2
Ingredients
40 grams blanched almonds
2 Tbsps honey
Rose water (from a pharmacy)
300 grams Yogurt (0.1% fat)
60 grams Whipped cream
2 tsps chopped Pistachio
How healthy are the main ingredients?
Whipped creamalmondhoneyPistachio

Preparation steps

1.

Grind the almonds finely. Mix with the honey and rosewater until creamy.

2.

Combine the yogurt in a metal bowl with the almond paste and stir until smooth. Whisk the cream until stiff and fold into the almond yogurt.

3.

Place in the freezer for about 30 minutes, stirring occasionally to avoid the formation of ice crystals.

4.

Chill 2 dessert bowls before spooning the semifreddo dessert into them.

Serve showered with pistachios.