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LEAHMCINTYRE
Ice cream of vanilla yogurt with raspberry swirl
A tasty recipe. The vegetarian dessert contains the following ingredients:.
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Ingredients
Directions
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Puree the raspberries with the icing sugar in a blender or with a hand blender.
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Divide the yogurt over the ice cream cups, to about 5 mm below the edge.
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Fill with the raspberry puree and mix with a satéstick for a nice pattern.
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Put the molds in the freezer and let them freeze in about 5 hours.
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Nutrition
85Calories
Sodium28% DV675mg
Fat2% DV1g
Protein6% DV3g
Carbs5% DV15g
Fiber16% DV4g
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