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Raspberry yogurt ice cream "keep cool"

0.5-3 g LCT per 100 g


Provides 464.4 kcal per 417.5 g


1 Lemon, zest and juice
100 g Raspberries
40 g Honey
200 g Yogurt, 1.5 % fat
23.5 g (1 pouch) KetoBiota (Kanso)
8 g Vanilla sugar
Used Kanso products
Kanso KetoBiota
Step 1

Wash the lemon hot, dry with kitchen paper and thinly grate the zest. Then squeeze the juice from the lemon.

Step 2

Wash the raspberries and let them dry. Then mash them with a fork and mix with lemon juice and 2 tablespoons of the honey.

Step 3

Mix yogurt with KetoBiota, vanilla sugar, lemon zest and the remaining honey.

Step 4

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.

Step 5

Insert popsicle sticks into the mixture and freeze for at least 4 hours. To release, hold the molds briefly in warm water.

Nutritional values


Total (417.5 g) Per 100 g
Energy (kcal) 464.4 111.2
Fat (g)  13.8 3.3
of which LCT (g) 4.1 1.0
of which MCT (g) 10.0 2.4
Carbohydrates (g) 57.9 13.9
Protein (g) 12.7 3.0