Ingredients for 6 pieces:
300 g strawberries
3 tbsp + 25 g sugar
2 bananas
2 tbsp lemon juice
75 g whipped cream
15 g meringue dots
1 egg (size M)
1 packet vanillin sugar
100 g low-fat yoghurt
Meringue dots to garnish if desired
Preparation:
1. Wash 150 g strawberries, clean, quarter. Add 2 tablespoons of sugar and puree. Peel 1 banana, cut into small pieces and puree with 1 tablespoon sugar and lemon juice.
2. Whip the cream until stiff. Crumble the meringue. Separate the egg. Beat the egg white until stiff. Beat the egg yolks, 25 g sugar and vanillin sugar until frothy. Stir in the mashed bananas and yoghurt. Then add the whipped cream and egg whites, and the meringues. Fold in.
3. Rinse small cake tins (approx. 7.5 cm diameter; preferably made of silicone) with cold water. First pour the strawberry puree into the moulds, then the cream mixture.
4. Freeze the moulds for 3 - 4 hours. Shortly before serving, wash, clean and halve the remaining strawberries. Peel the remaining banana and cut into slices.
5. Turn the ice cream out of the moulds, arrange with the fresh fruit and serve garnished with dots of meringue.
Preparation time approx. 30 minutes (without waiting time)
Nutritional values per piece approx.:
Calories: 148
Joule: 621
Protein: 3,2 g
Fat: 2,9 g
Carbohydrates: 26.4 g
(FoodCentrale by ddp images)
