Pineapple and Banana Sorbet
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 6 h. 30 min.
Ready in
Calories:
420
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 420 cal. | (20 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 97 g | (65 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 5.1 g | (17 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 764 mg | (19 %) | ||
| Calcium | 50 mg | (5 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 95 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams sugar
- 1 Pineapple
- 2 Banana
- 3 Tbsps lemon juice
- 3 Tbsps Orange juice
- 1 egg white
- Lemon balm (for garnish)
Preparation steps
1.
Heat the sugar with 200 ml (approximately 3/4 cup) of water. Approximately Simmer for 2 minutes, until the sugar has completely dissolved. Remove from heat and let cool.
2.
Remove the skin and stalk from the pineapple and roughly chop. Peel the banana and cut into slices. Combine the fruit and fruit juices in a blender and blend until smooth. Slowly drizzle in the dissolved sugar while the blender is running. Whip the egg white and fold into the fruit mixture. Freeze for 5 to 6 hours, whisking the mixture every 20 to 30 minutes. To serve, spoon into dessert glasses and garnish with lemon balm.
