Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Yogurt Cream
- Ingredients
- 3 sheets white gelatin
- 3 sheets red gelatin
- 14 ozs Yogurt (low-fat)
- 3 ozs Cream cheese (13% fat)
- 1 Tbsp fine cane sugar (about 30 grams)
- 3 Tbsps Pomegranate juice
- 3 eggs
- 2 Tbsps Shelled pistachio (about 30 grams)
- 3 sprigs Lemon balm
Soak both types of gelatin in cold water according to package instructions.
Whisk together yogurt, cream cheese and sugar in a bowl until smooth.
Heat pomegranate juice in a small pot, then dissolve gelatin in warm juice and stir into yogurt cream. Chill yogurt cream.
Once yogurt cream starts to set, separate eggs. Beat egg whites until stiff with a hand mixer and use a rubber spatula to fold evenly into yogurt cream. (Reserve yolks for another use.)
Fill jars with yogurt cream, cover and refrigerate until set, 3-4 hours.
Coarsely chop pistachios. Rinse lemon balm, shake dry and pluck leaves. Sprinkle yogurt cream with pistachios and lemon balm to serve.
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1 g | (3 %) |
Healthy, because
Just under a fifth of the daily calcium requirement is provided by aromatic desserts. Not only the bones and teeth need this mineral, but also the muscles: Without calcium, they become weak and immobile.
Even smarter
Use only fresh eggs from the fridge - preferably organic eggs - and put the yoghurt cream in the fridge immediately. By the way: instead of gelatine you can also use purely vegetable agar agar here.