Blueberry lemon ice cream for breakfast
Votes: 1
Time: 10 minutes plus freezing time
Complexity: easily
Quantity: 4 ice pops
Complexity: easily
Quantity: 4 ice pops
Nutritional value per serving:
Calories 80, total fat 0 G., saturated fats 0 G., proteins 2 G., carbohydrates 18 G., fiber 1 G., cholesterol 0 mg, sodium 80 mg, sugar 14 G.
Calories 80, total fat 0 G., saturated fats 0 G., proteins 2 G., carbohydrates 18 G., fiber 1 G., cholesterol 0 mg, sodium 80 mg, sugar 14 G.
Who says you can't have ice cream for breakfast? It's the perfect summer option, as long as your homemade ice cream is nutritious, healthy, and sugar-free. For example, this blueberry ice cream stick is a frozen smoothie. Each serving contains only 80 calories and is rich in vitamins, fiber, and protein—the perfect way to finish off your breakfast, whether you're in a hurry or enjoying it on the go. It's guaranteed to put you in a great mood right from the start!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup blueberries
- 0.5 tbsp. low-fat natural yogurt
- 3 tablespoons natural maple syrup
- Zest and juice of half a lemon
- Special equipment: 4 fruit ice cube trays with a capacity of 90-120 ml.
We recommend
Recipes with similar ingredients: blueberry, yogurt, lemon juice
Cooking the dish according to the recipe:
- Combine blueberries, yogurt, maple syrup, lemon zest and juice, and a pinch of salt in a blender and blend until smooth.
- Divide the mixture evenly among four 90-120 ml ice cube trays and freeze for at least 8 hours (preferably overnight). Let the ice cream sit at room temperature for a few minutes before removing it from the trays. Can be stored in the freezer for up to 2 weeks.
Categories:
Recipe collections
Similar recipes
