Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Apple Juice | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Gelatin | 1 envelope (7g) | 23 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 tbsp unflavored gelatin
- 2 tbsp water, cold
- 1 tbsp lemon juice
- 1 cup unsweetened frozen raspberri
- - pureed
- 1 tsp lemon rind, or orange rind
- 2 tbsp frozen apple juice concentr
- 2 cup plain lowfat yogurt
- 2 egg whites
- =
Directions
Vary the fruit juice and fruit puree combinations to develop your own creative desserts according to the seasons. It takes almost two cups of fruit to make one cup of puree. Bananas can be mashed with a fork; other fruits do better in a blender or a soften gelatin in cold water for 2-3 minutes. Combine gelatin, lemon juice, fruit puree, grated rind or seasoning, fruit juice concentrate and yogurt and mix thoroughly. Freeze until crystals begin to form around the edges. Beat egg whites until stiff. Break up the yogurt mix with a spoon and beat with an electric mixer until smooth. Fold in beaten egg whites. Freeze until firm. About 30 minutes before serving, remove from freezer to refrigerator to allow dessert to soften. Scoop into stemmed dessert dishes for a festive presentation. Note: if desired, use ½ teaspoon ground ginger, cinnamon or cardamom in place of lemon or orange rind. Honey may be used in place of the juice concentrate. Nutrition (per serving): 93 calories total fat 2 g (16% of calories)