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Berry Yoghurt Ice Cream

 
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This ice cream is my favorite one, I always use low-fat yogurt, sometimes mixing more kinds of berries, very tasty and healthy!

Yield

8

servings

Prep

8

min

Cook

20

min

Ready

10

hrs

Trans-fat Free, Very low in sodium, Low Sodium
 

Ingredients

150 grams boysenberries
*
150 grams raspberries
300 millilitres cream
thickened
½ cup sugar, superfine
1 teaspoon vanilla extract
*
1 cup yogurt
Greek-style natural, you can use low-fat or non-fat

Directions

Place the boysenberries and raspberries in the bowl of a food processor or blender and process until smooth.

Use the back of a spoon to press the purée through a strainer into a medium bowl. Discard the seeds.

Use electric beaters to whisk the cream, sugar and vanilla essence in a small bowl until soft peaks form.

Add the cream mixture and yoghurt to the berry puree.

Mix well.

Pour the mixture into a 2-litre (8-cup) airtight container and cover.

Freeze for 2 to 3 hours or until the ice-cream begins to set around the edges.

Use a wooden spoon to break up any frozen portions of the ice-cream (smaller crystals create a smoother texture).

Cover and return to freezer for 6 hours or overnight to freeze.

Place in the fridge for 40 minutes to soften slightly before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 100g (3.5 oz)
Amount per Serving
Calories 15151% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 29mg 10%
Sodium 30mg 1%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 5g
Vitamin A 6% Vitamin C 9%
Calcium 8% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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