Strawberry Yogurt Ice Cream with Basil

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Strawberry Yogurt Ice Cream with Basil
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
1
calories
Calories

Nutritional values

1 milliliter contains
(Percentage of daily recommendation)
Calorie1 kcal(0 %)
Protein0.07 g(0 %)
Fat0 g(0 %)
Carbohydrates0.25 g(0 %)
Sugar added0.15 g(1 %)
Roughage0.01 g(0 %)
Vitamin A0.99 mg(124 %)
Vitamin D0.01 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.01 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate0.17 μg(0 %)
Pantothenic acid0 mg(0 %)
Biotin0.02 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.38 mg(0 %)
Potassium3.3 mg(0 %)
Calcium1.26 mg(0 %)
Magnesium0.12 mg(0 %)
Iron0 mg(0 %)
Iodine0.17 μg(0 %)
Zinc0 mg(0 %)
Saturated fatty acids0 g
Cholesterol0.02 mg
Author of this recipe:

Ingredients

for
650
For the ice cream
200 grams
50 grams
1 tablespoon
200 grams
2
1 handful
Basil leaf (for garnish)

Preparation steps

1.

Wash the strawberries and cut them into small pieces. Puree them together with the sugar and lemon in a blender. Stir in the yogurt. Add in the egg whites. Process in the ice cream machine according to manufacturer's instructions.

2.

In the meantime, wash the basil, shake dry, pluck the leaves from the branches and chop. Once the ice cream is soft add the basil and leave for about 5 minutes before freezing. Serve in bowls and garnish with basil leaves.