Strawberry Rhubarb Ice Cream
Strawberry rhubarb ice cream - To melt away the heat
Healthy, because
Even smarter
Nutritional values
In this spring dessert strawberries bring a good portion of folic acid. We need the B vitamin for cell division and blood formation, among other things.
Instead of using strawberries and rhubarb, you can also prepare the lactose- and gluten-free ice cream with other types of fruit: How about raspberries and peaches, for example? In contrast to rhubarb, these do not need to be cooked, but should only be nicely ripe.
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 476 mg | (12 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 11 ozs Strawberries
- 5 ozs Rhubarb
- 1 Tbsp lemon juice
- 3 Tbsps whole cane sugar
- 9 ozs lactose free Yogurt (low-fat)
- 10 ozs lactose free Whipped cream
- 1 oz slivered almonds (2 TBSP.)
Kitchen utensils
Preparation steps
Wash strawberries, set aside about 2 ounces; clean and chop remaining strawberries. Wash and hull the rhubarb, cut it into small pieces, and place in a saucepan with the strawberries. Simmer with lemon juice, 2-3 tablespoons water, and sugar for 5-6 minutes over medium heat. Puree, pass through a very fine sieve, and let cool for about 20-30 minutes.
Stir the fruit puree into the yogurt. Whip cream until stiff and fold in carefully. Place in an ice cream maker and freeze. Alternatively, pour into a wide stainless steel bowl and place in the freezer for about 4 hours, stirring vigorously with a whisk several times every 30 minutes to make the ice cream creamy.
Toast flaked almonds in a pan without fat over medium heat for 5 minutes, stirring. Cut remaining strawberries in half. To serve, cut out balls, place on plates, sprinkle with flaked almonds and arrange with strawberry halves. Sprinkle with powdered sugar if desired.
