Apricot and yogurt ice cream

For 4 people
  • 1 Can (s) (425 ml) apricots
  • 150 g Whole milk yogurt
  • 3 1/2 tablespoons (50 g) Sugar
  • 5 EL lemon juice
  • 250 g whipped cream
  • 1 packet vanillin sugar
  • 1 packet Dessert sauce
  • 'Vanilla flavor'
  • Whipped cream for
  • decorating
30 Minutes
easy
1.
Drain the apricots while collecting the juice. Puree up to 2 halves
2.
Mix yogurt, 3 tablespoons of sugar and 4 tablespoons of lemon juice until the sugar has dissolved. Stir in the puree. Whip the cream and vanilla sugar until stiff and fold in. Fill into 4 dessert glasses or bowls and let freeze for at least 6 hours, preferably overnight
3.
Fill up the apricot juice with water to 1/2 l. Mix 6 tablespoons of juice and sauce powder until smooth. Bring the remaining juice, 1 tbsp lemon juice and 1/2 tbsp sugar to the boil. Stir in the sauce powder, bring to the boil briefly. Cut the apricots into wedges, add. Let cool down
4.
Remove the yoghurt ice cream approx. 20 minutes before serving. Possibly. decorate with cream. Pour some apricot sauce over it. Add the rest of the sauce
5.
EXTRA TIP
6.
Only store homemade ice cream for about 1 week. Then larger ice crystals form and it loses its aroma
1 person approx.:
  • 340 kcal
  • 1420 kJ
  • 3 g protein
  • 21 g fat
  • 32 g carbohydrates

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