Parsley Frozen Yogurt
(0 votes)
(0 votes)
Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
136
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 136 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.7 g | (2 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 35.3 μg | (59 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 253 mg | (6 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse the parsley, purée with the lemon juice and yogurt and season with salt and pepper. Process in an ice cream machine for 30 minutes. (Without an ice cream maker: Freeze for 40 minutes, stirring occasionally with a whisk.)
2.
Meanwhile, whip the egg white until stiff. Add to the ice cream machine and process for another 5 minutes. Freeze. (Without an ice cream maker: Add to the slushy mixture and freeze for 4-5 hours, stirring occasionally with a whisk.) To serve: Transfer the frozen yogurt to a piping bag and pipe into cocktail glasses. Garnish with parsley leaves.
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