Sherbet Popsicles
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
290
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 290 cal. | (14 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.6 μg | (15 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 65 mg | (68 %) | ||
| Potassium | 344 mg | (9 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 38 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 65 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams sugar
- 200 grams Strawberries
- 2 Tbsps lemon juice
- 200 grams Mangoes
- 200 grams Raspberries
- 200 grams honeydew Melon
- 1 tsp chopped mint
- 1 egg white
Preparation steps
1.
Bring the sugar and 250 ml (approximately 1 cup) of water to a boil in a pot. Simmer for about 5 minutes. Remove from heat and let cool.
2.
Rinse the strawberries, core, chop and puree with 1 tablespoon lemon juice.
3.
Mix the mango puree with 1 tablespoon lemon juice.
4.
Rinse the raspberries, puree and strain through a sieve.
5.
Puree melon pulp and mix with chopped mint.
6.
Beat egg white until stiff and fold 1/4 into each fruit puree mixture. Scoop into four small cups and place in the freezer. After about 1 hour, place a plastic or wooden stick into each cup and freeze for another 3 hours.
7.
To serve, briefly dip into hot water and remove.
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