Vanilla Ice Cream Sundaes
Thanks to yogurt and low-fat curd, this recipe allows you to enjoy ice cream in a far healthier way.
You can easily vary this recipe. Whether it is raspberries, blueberries, or currants, all small fruits benefit with their high content of cell-protecting substances and vitamins.
(Percentage of daily recommendation)
| Calorie | 280 cal. | (13 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 17 g | (68 %) | ||
| Roughage | 4.5 g | (15 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 86 μg | (29 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 12.6 μg | (28 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 77 mg | (81 %) | ||
| Potassium | 555 mg | (14 %) | ||
| Calcium | 236 mg | (24 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 13 mg |
Ingredients
- Ingredients
- ½ Vanilla bean
- 2 Tbsps brown cane sugar
- Carob (2 measuring cups)
- 1 lb Yogurt (3.5% fat)
- 5 ozs Sour cream
- 4 ozs Blackberry
- 1 lb Strawberries
- 1 lemon
- 3 Tbsps slivered almonds
- 1 Tbsp sugar
Preparation steps
Halve vanilla bean lengthwise and scrape out the seeds. Combine the vanilla seeds, 2 tablespoons brown sugar, carob powder, yogurt, and sour cream in a bowl, stirring until the brown sugar has dissolved.
Pour the mixture into a shallow freezer-safe bowl. Cover with plastic wrap and freeze until solid, about 3 hours, stirring every 30 minutes.
Meanwhile, rinse the blackberries and drain. Rinse and hull the strawberries and drain well. Pat both types of berries dry with paper towels. Cut the strawberries into small pieces. Place 1/3 of the strawberries in a tall vessel and blend until frothy with an immersion blender.
Rinse the lemon in hot water and wipe dry with paper towels. Remove half of lemon zest in fine strips with a zester. Squeeze out the juice from half a lemon (reserve other half for another use.).
Toast the almonds in a dry non-stick skillet over medium heat until golden brown. Transfer to a plate.
Cook the 1 tablespoon sugar in a pan until golden brown and caramelized, then remove from heat.
Stir 1 tablespoon lemon juice into the hot caramel and bring to a boil. Stir in the lemon zest and almonds.
Immediately pour almond caramel onto a piece of parchment paper, cover with a second piece of parchment and roll out with a rolling pin until very thin. (Caution, the caramel is very hot!) Then allow to cool.
Thaw ice cream in the refrigerator until softened, then stir once with an immersion blender. Divide half of the remaining strawberries among 4 sundae glasses. Scoop the ice cream into 3 balls for each sundae and place in glass.
Top with blackberries, remaining strawberry pieces and strawberry puree.
Break the almond brittle into large pieces. Garnish sundaes with the brittle and serve immediately.