Raspeberry Ice Cream
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 20 min.
Ready in
Calories:
218
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 218 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 6.3 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 289 mg | (7 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 15 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Raspberries
- 30 grams sugar
- 1 Tbsp lemon juice
- 300 grams Yogurt (0.1% fat)
- 150 milliliters Whipped cream
Preparation steps
1.
Rinse berries and puree in a blender with the sugar and the lemon juice. Pour through a sieve if desired. Then mix puree in a bowl with yogurt. Beat cream until stiff and fold into puree mixture. Pour into a shallow metal container and place in the freezer for at least 4 hours, stirring every 30 minutes.
2.
To serve, cut into angular pieces and serve on plates with fresh berries.
