Yogurt Cream
Yogurt Cream - A heavenly yogurt cream that melts on the tongue
Healthy, because
Even smarter
Nutritional values
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.
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.
(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 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 329 mg | (8 %) | ||
| Calcium | 188 mg | (19 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 12 g |
Ingredients
- 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
Kitchen utensils
Preparation steps
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.
