Yogurt and Saffron Ice Cream with Indian Spices
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Yogurt and saffron ice cream with Indian spices - Creamy and rich: an ice-cold, gourmet dessert.
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
210
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 269 mg | (7 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 100 milliliters Whipped cream
- 1 generous pinch ground Saffron
- 1 pinch Cardamom
- 1 pinch cinnamon
- 60 grams Pecan
- 2 Tbsps shelled Pistachio (30 grams)
- 550 grams Yogurt (low-fat)
- 2 Tbsps honey
Preparation steps
1.
In a pot, bring cream and spices to a boil. Remove from heat and let cool.
2.
Toast pecans and pistachios in a dry frying pan over medium heat until fragrant. Remove nuts from pan, let cool and coarsely chop.
3.
Mix yogurt with honey. Whip cream until stiff and fold into yogurt. Finally, mix in half of the pecans and pistachios.
4.
Divide mixture among 4 glasses and freeze about 4 hours.
5.
Serve ice cream sprinkled with remaining nuts.
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