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Rhubarb Strawberry Ice Cream Bars

5
Average: 5 (2 votes)
(2 votes)
Rhubarb Strawberry Ice Cream Bars

Rhubarb Strawberry Ice Cream Bars - Delicious dessert for warmer days

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Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 5 h. 25 min.
Ready in
Calories:
128
calories
Calories

Healthy, because

Even smarter

Nutritional values

Rhubarb gently detoxifies the body with its tannins and gets the digestion going thanks to fruit acids. Strawberries score with abundant vitamin C, which is important for strong defenses.

If you don't have ice cream molds, you can freeze the rhubarb-strawberry popsicles in empty and cleaned yogurt cups instead.

1 piece contains
(Percentage of daily recommendation)
Calorie128 cal.(6 %)
Protein3 g(3 %)
Fat6 g(5 %)
Carbohydrates14 g(9 %)
Sugar added11 g(44 %)
Roughage1.5 g(5 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.1 mg(9 %)
Vitamin K5.7 μg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.3 mg(11 %)
Vitamin B₆0.1 mg(7 %)
Folate20 μg(7 %)
Pantothenic acid0.3 mg(5 %)
Biotin3.2 μg(7 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C17 mg(18 %)
Potassium217 mg(5 %)
Calcium90 mg(9 %)
Magnesium18 mg(6 %)
Iron0.5 mg(3 %)
Iodine5 μg(3 %)
Zinc0.4 mg(5 %)
Saturated fatty acids3.2 g
Uric acid12 mg
Cholesterol19 mg
Complete sugar12 g

Ingredients

for
8
Ingredients
5 ozs Rhubarb
8 ozs Strawberries
3 ½ ozs Rhubarb juice
3 Tbsps whole cane sugar
1 Tbsp honey
14 ozs Greek yogurt
1 ¾ ozs Oats- Multi-grain cracker
How healthy are the main ingredients?
StrawberryRhubarbhoney
Preparation

Kitchen utensils

1 Immersion blender or stand mixer, 8 wooden skewers, 8 Ice- small molds

Preparation steps

1.

Clean, wash, peel and chop the rhubarb. Clean, wash and halve the strawberries. Simmer both in a saucepan with juice and sugar for 5-6 minutes over low heat until the rhubarb breaks down.

2.

Then finely puree everything and pass through a sieve. Pour into a metal container and freeze for about 1 hour, stirring occasionally.

3.

Add honey to yogurt and stir until smooth. Divide alternately with the fruit puree on 8 ice cream molds, insert wooden sticks and freeze for at least 4 hours.

4.

To serve, remove the ice cream from the ramekins, finely crumble the cookies and sprinkle over the ice cream.