Raspberry Yoghurt Ice Cream Cornets
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 20 min.
Ready in
Calories:
251
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 251 kcal | (12 %) | ||
| Protein | 4.57 g | (5 %) | ||
| Fat | 17.5 g | (15 %) | ||
| Carbohydrates | 20.76 g | (14 %) | ||
| Sugar added | 8.62 g | (34 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 188.93 mg | (23,616 %) | ||
| Vitamin D | 0.64 μg | (3 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.27 mg | (25 %) | ||
| Niacin | 0.85 mg | (7 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 14.73 μg | (5 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 1.73 μg | (4 %) | ||
| Vitamin B₁₂ | 0.36 μg | (12 %) | ||
| Vitamin C | 18.54 mg | (20 %) | ||
| Potassium | 270.01 mg | (7 %) | ||
| Calcium | 142.39 mg | (14 %) | ||
| Magnesium | 16.54 mg | (6 %) | ||
| Iron | 0.51 mg | (3 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.38 mg | (5 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Cholesterol | 51.89 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups Raspberries
- ⅛ cup honey
- 1 tablespoon lemon juice
- 1.333 cups Yogurt
- ⅔ cup cream
Preparation steps
1.
In a mixer, blend the berries to a fine purée with the honey and lemon juice and press through a sieve if desired. Stir in the yoghurt. Whip the cream until stiff and fold into the berry mixture. Finish in an ice cream machine; alternatively, pour into a flat metal container and freeze for at least 4 hours, stirring thoroughly every 30 minutes.
2.
To serve, make scoops using an ice cream scoop and serve in ice cream cones if desired.
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