Passion Fruit, Basil and Cherry Ice Creams
Passion Fruit, Basil and Cherry Ice Creams - You don't like it quite so sweet? Then this cool creation is exactly right!
Healthy, because
Even smarter
Nutritional values
With dairy products as the basis, the fruit ice cream trio has a thick portion of protein and calcium to offer while staying really low-fat. Only 4 grams of fat are in one portion! Because only a little sugar is added, figure-conscious people can eat without worrying.
While it is unique, basil ice cream tastes really good! But if you would prefer, you can also use lemon balm or mint instead.
(Percentage of daily recommendation)
| Calorie | 242 cal. | (12 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 225 mg | (6 %) | ||
| Calcium | 160 mg | (16 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 11 mg | |||
| Cholesterol | 5 mg |
Ingredients
- Ingredients
- 2 scoops Carob
- 14 ozs cream cheese (softened)
- ⅛ cup Agave syrup (or honey)
- 7 ozs jarred Sour cherry (drained)
- ¼ cup Mango- Passion fruit Smoothie (bottled)
- 4 sprigs Basil
- 5 ozs Yogurt
- 3 leaves mint (or to taste)
Kitchen utensils
Preparation steps
Mix together the carob bean gum, agave and cream cheese in a bowl. Divide the mixture into 3 portions and place in separate bowls.
Drain the sour cherries in a sieve. Puree half of the cherries with an immersion blender and stir into 1 portion of quark mixture.
Stir the mango smoothie into the second portion of cheese mixture.
Rinse the basil, shake dry, pluck leaves, chop finely and mix with the remaining cream cheese mixture along with approximately 2 1/2 ounces yogurt.
Place each flavor of cream cheese mixture in a separate freezer-proof bowl. Cover with plastic wrap and freeze until firm, about 2 hours, stirring about every 30 minutes with the immersion blender.
Thaw the ice creams briefly in the refrigerator until slightly softened. Mix again with the immersion blender. Scoop out ice cream with an ice-cream scoop and divide among 4 glasses. Top with remaining cherries and remaining yogurt and the waffle cookies. Garnish sundaes with mint and serve.
