Low-fat cherry yogurt ice cream recipe
Prepare dehydrated yogurt one night in advance. After dehydration, it is about half to one-third of the previous one

Ingredients
Whole wheat biscuits | 3 pieces |
Cherry jam | 2 tablespoons |
Dehydrated yogurt | 160g |
Milk | 180ml |
yolk | 2 |
Granulated sugar | 60g |
lemon juice | 1 tablespoon |
Instructions
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Prepare dehydrated yogurt one night in advance. After dehydration, it is about half to one-third of the previous one. After using 400g, I get 160g, which is relatively dry, as shown in the figure. See Tips for making method.
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Heat the milk, stir it in sugar + Egg yolk until the color becomes light and viscous. The hot milk is linear, slowly pour it into the egg yolk, and keep stirring with the other hand to prevent the egg yolk from being hot and caking. Pour it back into the pot and heat it over a low heat to thicken it. It can hang the paste, filter and cool it slightly.
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Add a teaspoon of lemon juice at a time, mix well and freeze, take out every 1 hour and stir thoroughly with a spatula. Repeat three times to remove and add biscuits and jam.
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I make dehydrated yogurt in this style.
Tips
Try to take off the yogurt as dry as possible, and the finished product will be more smooth and delicate.
The amount of sugar in the original recipe is 90g. I think it's almost right to lose one third.
Free replacement of jam should be delicious! I prefer Oreo's Cookies.
Nutrition Facts
calories | 358 calories |
carbohydrate | 30 g |
cholesterol | 98 mg |
fat | 26 g |
fiber | 0.5 g |
protein | 3.4 g |
saturatedFat | 17 g |
sodium | 38 mg |
sugar | 29 g |
transFat | 0.9 g |
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