Lemon Frozen Yogurt in Lemon "Bowls"
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
271
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 271 cal. | (13 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 37 g | (148 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 39 mg | (41 %) | ||
| Potassium | 351 mg | (9 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 45 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 5 lemons
- 450 grams Yogurt (0.1% fat) (full fat or low-fat)
- 150 grams powdered sugar
- 4 egg whites
- 1 pinch salt
Preparation steps
1.
Cut off the upper quarter of the lemons. Gently hollow out the lemons with a teaspoon and squeeze the pulp through a ricer to extract the juice. Measure 200 ml (approximately 3/4 cup) of the juice. Whisk the yogurt with the lemon juice and 50 g (approximately 2 ounces) of powdered sugar in a bowl until creamy. Chill the mixture for about 1 hour in the refrigerator.
2.
Beat the egg whites with the salt until stiff, continue to beat while adding the powdered sugar until the mixture holds stiff peaks. Fold the egg whites into the chilled yogurt mixture until smooth. Pour into an ice cream maker and freeze for about 35 minutes. Fill the lemon peel "bowls" with scoops of the lemon frozen yogurt and serve each in a glass.
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