Yogurt Ice Cream with Wild Berries

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Yogurt Ice Cream with Wild Berries
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Difficulty:
advanced
Difficulty
Preparation:
45 min.
Preparation
Calories:
342
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories342 kcal(16 %)
Protein10.5 g(11 %)
Fat24.2 g(21 %)
Carbohydrates19 g(13 %)

Ingredients

for
10
Ingredients
500 grams raspberries and blackberries
300 grams each red and black Currants
100 grams
fine Sugar
1 tablespoon
500 grams
750 milliliters
50 grams
chopped Pistachios
How healthy are the main ingredients?
blackberries

Preparation steps

1.

Pick over the raspberries and blackberries. Rinse currants and pick the red currants from the stems. Puree half of the fruits and pass through a fine sieve.

2.

Mix remaining berries and currants with 1 tablespoon sugar and refrigerate. Mix remaining sugar with lemon juice and yogurt.

3.

Beat ½ liter (approximately 2 cups) cream until stiff and fold with half of berry puree into the quark. Place the mixture in a ring-shaped mold and freeze for about 4 hours. During the first 2 hours, stir every 30 minutes.

4.

Dip the ring briefly in boiling water and then unmold on a large plate. Put the berries in the center. Drizzle the remaining puree over the rim. Beat remaining cream until stiff, place in a piping bag and garnish the ring with the cream. Sprinkle the pistachios on top.