Mango and Raspberry Ice Lollies
Glicemia: 6Porzioni: 4Tempo di preparazione: 20minPasto: Merenda
Micronutrienti:Vitamina ACalcioFolati
Macronutrienti per 100 g
Energia
62kcal
Zuccheri
10g
Grassi
1g
Fibre
2g
Grassi saturi
0g
Proteine
3g
Carboidrati
12g
Sodio
10mg
Ingredienti
- 250g / 9oz chopped Mango
- 100g / 3.5oz full-fat Greek-style yogurt
- 1 tbsp full-fat Greek-style yogurt
- 70g / 2.5oz Raspberries
Preparazione
- Add 250g / 9oz chopped Mango and 100g / 3.5oz full-fat Greek-style yogurt to a food processor, and whizz until smooth.
- Mash 70g / 2.5oz Raspberries with a fork in a small bowl, then stir through 1 tbsp full-fat Greek-style yogurt.
- Fill ice lolly moulds three-quarters of the way up with the mango mixture.
- Add the raspberry yogurt to fill the moulds.
- Use the back of a teaspoon to gently ripple the two colors together.
- Seal the moulds and freeze for at least 4 hours or overnight.
Micronutrienti in % del fabbisogno giornaliero
Ferro
0% del fabbisogno giornaliero
Magnesio
12% del fabbisogno giornaliero
Vitamina C
25% del fabbisogno giornaliero
Omega 3
0% del fabbisogno giornaliero
Vitamina A
55% del fabbisogno giornaliero
Calcio
41% del fabbisogno giornaliero
Folati
31% del fabbisogno giornaliero
Buono a sapersi
If you have any leftover mixture, this can be served with a spoon and will keep for 24 hours in the fridge. Adding fresh spinach or avocado can increase the nutritional value.
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