Strawberry Yogurt Cream
Strawberry yogurt cream - Creamy, light and spring-like.
Healthy, because
Even smarter
Nutritional values
The yogurt provides plenty of protein and bone-strengthening calcium, making this fruity dessert light and easy to digest. Strawberries score with their high vitamin C content. The water-soluble vitamin is, among other things, of great importance for an intact immune system.
The sweetness from fruit is quite enough for you? Even better - then simply omit the agave syrup. If you prefer to do without gelatin, you can also prepare the cream with vegetable agar agar. To find out exactly how much you need, read the package instructions.
(Percentage of daily recommendation)
| Calorie | 126 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1.5 g | (5 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.4 μg | (16 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 50 mg | (53 %) | ||
| Potassium | 293 mg | (7 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 3.1 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 13 mg |
Ingredients
- Ingredients
- 4 sheets white gelatin
- 10 ozs ripe Strawberries
- 2 Tbsps Agave syrup
- 8 ozs Yogurt (low-fat)
- 2 Tbsps lemon juice
- 12 ozs Whipped cream
- a few leaves Woodruff (or rosemary)
Preparation steps
Soak gelatin in cold water. Clean, wash and slice strawberries, set aside some for garnish.
Puree remaining strawberries with agave syrup and mix with yogurt.
In a small saucepan over low heat, warm lemon juice. Add squeezed gelatin and stir until dissolved. Remove saucepan from heat and let lemon mixture cool for about 5 minutes. Then carefully stir in yogurt cream and let cool for 10 minutes.
Meanwhile, whip the cream until stiff and fold into the yogurt cream. Pour the cream into 4 glasses and chill for 2 hours.
Garnish with strawberry slices and woodruff leaves.
