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🍰 Low-Carb Raspberry Ice Cream

45 kcal · 30 min · 4 servings

Ingredients

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

Instructions

1. 1. Wash the lemon balm thoroughly.
2. 2. Pluck the leaves from the stems.
3. 3. Set aside a few nice leaves for decoration.
4. 4. Finely chop the rest of the lemon balm.
5. 5. Place the chopped balm together with the powdered sugar in a container.
6. 6. Puree the mixture with a hand blender until smooth.
7. 7. Squeeze the juice from half a lemon.
8. 8. Add one tablespoon of lemon juice to the powdered sugar mixture.
9. 9. Add the frozen raspberries (without thawing) to the container.
10. 10. Add the yogurt.
11. 11. Pulse everything briefly with a hand blender or a stand mixer.
12. 12. Use medium speed to achieve a fine consistency.
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: 45
• Protein: 2 g · Fett/Fat: 1 g · Carbs: 5 g