Skyr Ice Cream Bars with Red Currants
Skyr ice cream Bars with Red Currants - Pink Power: Berry ice cream with lots of protein. Photo: Marieke Dammann
Healthy, because
Even smarter
Nutritional values
Currants have a high content of vitamin C and fibre - so the low-sugar berries activate the metabolism and get the intestines going. The traditional Icelandic dairy product Skyr is very rich in protein and calcium.
If you prefer the ice cream to be a bit more tart, you can also replace the red currants with their black or white relatives.
(Percentage of daily recommendation)
| Calorie | 128 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 1.7 g | (6 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 12.7 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.5 mg | (4 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2 μg | (4 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 201 mg | (5 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 9 ozs red Currants
- 1 lemon
- 3 Tbsps Maple syrup
- 7 ozs Skyr
- 3 ½ ozs Greek yogurt
- 3 ½ ozs Whipped cream
If you cannot find currants try tart bluberries, cherries, blackberries or raspberries
Kitchen utensils
Preparation steps
Pluck the currants from the panicles, wash and finely puree them together with the lemon peel and 2 tbsp. maple syrup. Pass the mixture through a fine sieve into a bowl.
Mix Skyr with yogurt in another bowl. Add 1⁄3 to the currant puree and mix.
Stir the remaining maple syrup into the rest of the Skyr yogurt mass. Whip the cream until stiff and spread half of it on each of the two masses and carefully fold in.
Pour the mixture alternately into 6 ice-cream cups and stir gently with a spoon. Let it freeze for about 1 hour. Then insert wooden sticks and let it freeze for another 3 hours.
To serve, remove ice from the molds and serve on a chilled slate plate if desired.
