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Kaki ice cream with honey and yogurt
 
 
4 ServingsPTM140 min

Kaki ice cream with honey and yogurt


A tasty recipe. The vegetarian dessert contains the following ingredients: kaki fruit, liquid honey, biogarde stir natural (yogurt) and peeled pistachios (unsalted).

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Directions

  1. Peel 4 persimmons and cut the flesh into pieces (remove small hard pieces at the top).
  2. Puree the persimmon with the hand blender or food processor.
  3. Stir two-thirds of the chicken puree with the honey through the yogurt.
  4. Let the yoghurt mixture covered with plastic in the freezer freeze in 2-3 hours.
  5. Keep the rest of the cockle puree covered in the refrigerator until use.
  6. Roast the pistachios for 1-2 minutes in a dry frying pan and let them cool.
  7. Peel the remaining persimmons and cut into nice slices.
  8. Puree the kaki yoghurt mixture briefly with the hand blender or stir well with a fork.
  9. Pour the pureed persimmons into four dessert trays.
  10. Spoon the ice and put a few slices of persimmons next to it.
  11. Sprinkle with the roasted pistachio nuts..


Nutrition

205Calories
Sodium3% DV60mg
Fat5% DV3g
Protein8% DV4g
Carbs13% DV40g
Fiber20% DV5g

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