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EatSmarter exclusive recipe

Raspberry Yogurt Ice Cream

with Lemon Balm
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Raspberry Yogurt Ice Cream

Raspberry Yogurt Ice Cream - Gorgeous ice cream in a flash from your own Gelateria

Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
75
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie75 kcal(4 %)
Protein3 g(3 %)
Fat1 g(1 %)
Carbohydrates12 g(8 %)
Sugar added5 g(20 %)
Roughage5.5 g(18 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.7 mg(6 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.9 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate17 μg(6 %)
Pantothenic acid0.4 mg(7 %)
Biotin3.3 μg(7 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C18 mg(19 %)
Potassium220 mg(6 %)
Calcium98 mg(10 %)
Magnesium31 mg(10 %)
Iron0.8 mg(5 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids0.5 g
Uric acid15 mg
Cholesterol2 mg
Development of this recipe:

Ingredients

for
2
servings
1 sprig
1 tablespoon
½
5 ounces
4 ounces
Yogurt (0.1% fat) (1.5% fat, well chilled)
Preparation

Kitchen utensils

1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Immersion blender, 1 Citrus juicer, 1 deep bowl

Preparation steps

1.
Raspberry Yogurt Ice Cream preparation step 1

Rinse lemon balm, shake dry, pluck leaves and set some aside for garnish.

2.
Raspberry Yogurt Ice Cream preparation step 2

Finely chop remaining lemon balm leaves and use an immersion blender to blend leaves with powdered sugar.

3.
Raspberry Yogurt Ice Cream preparation step 3

Squeeze the half lemon and add 1 tablespoon juice to sugar mixture.

4.
Raspberry Yogurt Ice Cream preparation step 4

Add raspberries and yogurt and finely crush with an immersion blender. Garnish with reserved lemon balm leaves and serve immediately.

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