Watermelon Ice Cream with Fruit Salad
Healthy, because
Even smarter
Nutritional values
This is a beautiful and refreshing summertime dessert that is low in fat and calories but has a good serving of protein from the marscapone.
If you're low on time, feel free to serve this ice cream in a bowl instead of hollowing out the melon.
(Percentage of daily recommendation)
| Calorie | 465 cal. | (22 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 1.4 g | (5 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 18.8 μg | (42 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 412 mg | (10 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 104 μg | (52 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 19.1 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 253 mg | |||
| Complete sugar | 34 g |
Ingredients
- Ingredients
- 1 Watermelon
- 2 cups fresh Strawberries
- 2 ¼ cups Mascarpone
- 8 eggs
- 1 cup sugar
- 1 tsp vanilla extract
- ⅞ cup cream
- 4 Tbsps Watermelon liqueur
- In addition
- ¼ cup Whipped cream
- ⅔ cup Wild Strawberries (hulled)
- 2 ripe Nectarine (stone removed, chopped)
- mint
Kitchen utensils
Preparation steps
Put 10 ounces strawberries into a deep mixing bowl and puree finely with a hand blender. Push the fruit puree through a fine sieve. Hollow out the watermelon, remove the seeds, and finely puree approximately 36 oz. of the flesh. Use the rest for another purpose. Mix the strawberry puree, watermelon puree and mascarpone to a smooth cream. Stir in the liqueur.
Separate the eggs. Put the egg yolks into a metal bowl and beat with the sugar and vanilla extract over a hot bain-marie until pale and creamy. Then place the bowl in iced water and leave to cool, stirring occasionally.
