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🍽️ Icy Yogurt Rose Cream

417 kcal · 30 min · 4 servings

Ingredients

• 40 g peeled almond kernels
• 2 tbsp rapeseed honey
• Rose water (pharmacy)
• 300 g yoghurt
• 60 g whipping cream
• 2 tsp chopped pistachios

Instructions

1. 1. Grind the almonds very finely.
2. 2. Stir the ground almonds with the honey and rose water until a creamy paste forms.
3. 3. Stir the yogurt in a metal bowl until smooth.
4. 4. Mix the smooth yogurt with the almond-honey paste.
5. 5. Whip the cream until stiff.
6. 6. Gently fold the whipped cream into the yogurt-almond mixture.
7. 7. Place the bowl in the freezer compartment for about 30 minutes.
8. 8. Stir the mixture occasionally during this time.
9. 9. Stirring occasionally prevents the formation of ice crystals.
10. 10. Chill two dessert bowls.
11. 11. Take the semi-frozen cream out of the freezer.
12. 12. Fill the cream into the cold dessert bowls.
13. 13. Sprinkle the cream with pistachios.
14. 14. Serve the dessert immediately.

Nutrition per serving

• kcal: 417
• Protein: 13 g · Fett/Fat: 31 g · Carbs: 21 g