Iced Yoghurt Cream
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
417
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 417 cal. | (20 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 3.3 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 3 mg | (3 %) | ||
| Potassium | 513 mg | (13 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
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