Yogurt Ice Cream with Wild Berries
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 342 kcal | (16 %) | ||
| Protein | 10.5 g | (11 %) | ||
| Fat | 24.2 g | (21 %) | ||
| Carbohydrates | 19 g | (13 %) |
Ingredients
- Ingredients
- 500 grams raspberries and Blackberry
- 300 grams each red and black Currants
- 100 grams fine sugar
- 1 Tbsp lemon juice
- 500 grams low-fat Yogurt
- 750 milliliters Whipped cream
- 50 grams chopped Pistachio
Preparation steps
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.
Mix remaining berries and currants with 1 tablespoon sugar and refrigerate. Mix remaining sugar with lemon juice and yogurt.
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.
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.
