Apricot and yogurt ice cream

11 0

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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