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LRUTENBERG
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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Ingredients
Directions
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Peel 4 persimmons and cut the flesh into pieces (remove small hard pieces at the top).
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Puree the persimmon with the hand blender or food processor.
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Stir two-thirds of the chicken puree with the honey through the yogurt.
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Let the yoghurt mixture covered with plastic in the freezer freeze in 2-3 hours.
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Keep the rest of the cockle puree covered in the refrigerator until use.
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Roast the pistachios for 1-2 minutes in a dry frying pan and let them cool.
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Peel the remaining persimmons and cut into nice slices.
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Puree the kaki yoghurt mixture briefly with the hand blender or stir well with a fork.
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Pour the pureed persimmons into four dessert trays.
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Spoon the ice and put a few slices of persimmons next to it.
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Sprinkle with the roasted pistachio nuts..
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Nutrition
205Calories
Sodium3% DV60mg
Fat5% DV3g
Protein8% DV4g
Carbs13% DV40g
Fiber20% DV5g
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