Raspberry yogurt ice cream "keep cool"
Wash the lemon hot, dry with kitchen paper and thinly grate the zest. Then squeeze the juice from the lemon.
Wash the raspberries and let them dry. Then mash them with a fork and mix with lemon juice and 2 tablespoons of the honey.
Mix yogurt with KetoBiota, vanilla sugar, lemon zest and the remaining honey.
Divide 1 tablespoon of raspberry puree among 6 popsicle molds. Mix the remaining raspberry puree with the yogurt cream and layer on top of the raspberry puree in the popsicle molds.
Insert popsicle sticks into the mixture and freeze for at least 4 hours. To release, hold the molds briefly in warm water.
|Total (417.5 g)||Per 100 g|
|of which LCT (g)||4.1||1.0|
|of which MCT (g)||10.0||2.4|