Always check the labels of the products you use.
Method
- 1
Syrup. Bring the water and sugar to the boil and simmer for 5 min, then cool and chill.
- 2
Beat. Beat the yoghurt, mascarpone and lemon juice in the bowl until smooth with no lumps.
- 3
Combine. Whisk in about 320 ml of the cold syrup until evenly mixed.
- 4
Churn and freeze. Churn for 20-25 min, then freeze for 2 h. Serve with fresh berries.
Storage
Keep covered with baking paper on the surface in the freezer for up to 1 week. Soften for 5-10 min before scooping.
EU nutrition claims
- Low salt: 0.1 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 105 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
25.1 g per serving
50.2 % of the 50 g daily maximum · 100.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- ice-cream maker
- small saucepan
- large bowl
- whisk
- freezer container with lid
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 308 kcal |
| Protein | 4.1 g |
| Carbohydrate | 32.8 g |
| of which sugars | 30.7 g |
| of which free sugars | 25.1 g |
| Fat | 18.6 g |
| of which saturates | 12.5 g |
| Fibre | 1.4 g |
| Salt | 0.11 g |
Protein per 100 kcal
1.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
