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Blueberry Yogurt Ice Cream

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)53.2892
Energy (kCal)515.31
Carbohydrates (g)23.0892
Total fats (g)23.4114
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the caster sugar and blueberries together in a saucepan, stir in 250ml (8fl oz) of cold water and bring to the boil. | 2. Simmer for about 10 to 12 minutes. | 3. When the blueberries are tender remove the pan from the heat. | 4. Take out approx 1/4 of the blueberres from the pan and put to one side to cool and use later. | 5. Using a food processor or blender, take the remaining mixture from the pan and blend it with the cassis, then pour into a bowl and allow to cool. | 6. Whip the double (heavy) cream and fold it into the bowl of blended mixture along with the yoghurt and berries which were placed to one side earlier. | 7. Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    heavy cream 1/2 204.0 1.6440000000000001 1.704 21.648000000000003
    natural yoghurt 500 g 226.95 0.0 50.49 1.275
    blueberry 1 rinsed 84.36 21.4452 1.0952 0.4884
    caster sugar 9 ounces 226.95 0.0 50.49 1.275
    creme de cassis 4 tablespoons 226.95 0.0 50.49 1.275

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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