Raspberry Yoghurt Ice Cream Cornets

Name: Raspberry Yoghurt Ice Cream Cornets
Total time: 4 h 20 min
Yield: 4
Ingredients: 2 cups Raspberries; 0.125 cup honey; 1 tablespoon lemon juice; 1.333 cups Yogurt; 0.667 cup cream

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Difficulty:

easy

Difficulty

Preparation:

20 min.

Preparation

ready in 4 h. 20 min.

Ready in

Calories:

251

calories

Calories

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Nutritional values

1 serving contains
(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 %)

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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

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Ingredients

for

servings

Ingredients: 2 cups
Raspberries; ⅛ cup
honey; 1 tablespoon
lemon juice; 1.333 cups
Yogurt; ⅔ cup
cream

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Preparation steps

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.

To serve, make scoops using an ice cream scoop and serve in ice cream cones if desired.