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🍰 Fresh Raspberry Yogurt Ice with Lemon Balm

75 kcal · 30 min · 4 servings

Ingredients

• 1 sprig lemon balm
• 1 tbsp powdered sugar
• 0.5 lemon
• 150 g frozen raspberries
• 100 g yogurt (1.5% fat; well chilled)

Instructions

1. 1. Wash the lemon balm thoroughly.
2. 2. Shake the leaves dry.
3. 3. Pluck the individual leaves off the stems.
4. 4. Set aside a few nice leaves for decoration.
5. 5. Finely chop the rest of the lemon balm.
6. 6. Place the chopped lemon balm together with the powdered sugar in a bowl.
7. 7. Puree the mixture with a hand blender until smooth.
8. 8. Squeeze the juice from half a lemon.
9. 9. Add one tablespoon of lemon juice to the powdered sugar mixture.
10. 10. Add the frozen raspberries to the mixture.
11. 11. Add the yogurt.
12. 12. Crush everything briefly and coarsely with the mixer.
13. 13. Spoon the ice cream into a bowl.
14. 14. Garnish it with the reserved lemon balm leaves.
15. 15. Serve the ice cream immediately.

Nutrition per serving

• kcal: 75
• Protein: 3 g · Fett/Fat: 1 g · Carbs: 12 g