Raspberry Frozen Yogurt Cake
The natural acidity and tanning agents of raspberries help our liver to break down harmful substances and combat pathogens. In addition, the small berries have an anti-aging effect due to antioxidants, which means they keep young and healthy.
The raspberry ice cream cake can also be easily modified. Depending on the season, you can also use strawberries, blackberries or cherries for the cool dessert. If you do not have a saddle of venison, you can also pour the ice cream mixture into a box mould or muffin tins. With the latter you get small ice cream cakes.
(Percentage of daily recommendation)
| Calorie | 201 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2.8 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 3.1 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 319 mg | (8 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 7 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 400 grams Raspberries (fresh or frozen)
- 750 grams Yogurt (low-fat)
- 90 milliliters Raspberry syrup
- 2 Tbsps lemon juice
- 375 milliliters Whipped cream
- 150 grams Dark chocolate
- 100 grams chopped almonds
Preparation steps
Line a half round loaf pan with plastic wrap.
Rinse the raspberries and pat dry.
For the frozen yogurt mixture, combine the yogurt with 80 ml (1/3 cup) of the raspberry syrup and the lemon juice. Whip 250 ml (about 1 cup) of the heavy cream until stiff and fold into the yogurt. Set aside 16 beautiful raspberries and fold the rest into the yogurt.
Spread the yogurt into the lined pan, smooth the top and chill in the freezer for about 2.5 hours.
Meanwhile, melt the chocolate and mix it with remaining raspberry syrup and almonds. Spread the chocolate mixture on the frozen yogurt then chill the whole thing for another 30 minutes.
Just before serving whip the remaining cream until stiff and put it in a piping bag or other dispenser.
Turn the frozen yogurt cake out of the loaf pan, remove the plastic wrap and cut the cake into 16 pieces.
To serve, top each piece with a dollop of whipped cream and 1 raspberry garnish.