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Frozen Fruit Fantasy(Ovo Lacto)

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Recipe

 
Low Fat, Low Cholesterol, Trans-fat Free, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 tablespoon gelatin, unflavored
unflavored
* Camera
2 tablespoons water
cold
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1 tablespoon lemon juice
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1 cup raspberries
frozen, unsweetened, pureed
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1 teaspoon lemon zest
or orange rind
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2 tablespoons apple juice concentrate
frozen
*
2 cups yogurt, low-fat
2 each egg whites
* Camera

Ingredients

Amount Measure Ingredient Features
15 ml gelatin, unflavored
unflavored
* Camera
3E+1 ml water
cold
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15 ml lemon juice
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237 ml raspberries
frozen, unsweetened, pureed
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5 ml lemon zest
or orange rind
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3E+1 ml apple juice concentrate
frozen
*
473 ml yogurt, low-fat
2 each egg whites
* Camera

Directions

Vary the fruit juice and fruit purée combinations to develop your own creative desserts according to the seasons.

It takes almost two cups of fruit to make one cup of puree.

Bananas can be mashed with a fork; other fruits do better in a blender. Soften gelatin in cold water for 2 to 3 minutes.

Combine gelatin, lemon juice, fruit purée, grated rind or seasoning, fruit juice concentrate and yogurt and mix thoroughly.

Freeze until crystals begin to form around the edges.

Beat egg whites until stiff.

Break up the yogurt mix with a spoon and beat with an electric mixer until smooth.

Fold in beaten egg whites. Freeze until firm.

About 30 minutes before serving, remove from freezer to refrigerator to allow dessert to soften.

Scoop into stemmed dessert dishes for a festive presentation.

Note: If desired, use ½ teaspoon ground ginger, cinnamon or cardamom in place of lemon or orange rind.

Honey may be used in place of the juice concentrate.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 165g (5.8 oz)
Amount per Serving
Calories 2688% from fat
 % Daily Value *
Total Fat 2g 4%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 113mg 5%
Total Carbohydrate 19g 19%
Dietary Fiber 2g 10%
Sugars g
Protein 15g
Vitamin A 1% Vitamin C 23%
Calcium 25% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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