persimmon lassi
Persimmons are optimal in winter, because they push our immune system through carotene, vitamin C and E. So they are ideal for the cold season. Lactic acid bacteria in yoghurt do something good for our intestines and it is known that a healthy intestinal flora is the basic requirement for a healthy body.
Lassi belongs to almost every meal in Indian cuisine, as the drink buffers the spicy food. The yoghurt drink is also always popular here, no wonder, because it tastes fantastic. We have created a wintery Kaki Lassi for you. However, you can also replace the Kaki with other fruits of your choice. The classic is for example with mango instead of the persimmon fruit.
(Percentage of daily recommendation)
| Calorie | 153 cal. | (7 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 1.9 g | (8 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 1 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 343 mg | (9 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 13 mg |
Preparation steps
Clean, wash and quarter persimmons. Wash the lime with hot water, rub dry and grate the peel.
Place the pieces of persimmon, lime zest, yogurt, cardamom, honey, and ice cubes in a blender and mix at high speed until a creamy consistency is obtained. If necessary, add some cold water or juice of the lime. Divide into 4 glasses and serve cold.