Low-Carb Raspberry Ice
Prep: 10min
|
Servings: 2
|
Cook: 5min
The Low‑Carb Raspberry Ice from Spoonsparrow is not only healthy but also made in just a few minutes.
Ingredients
- 1 stalk lemon balm
- 10 g powdered sugar made from erythritol (1 tbsp)
- 0.5 lemon
- 150 g frozen raspberries
- 100 g yogurt (1.5% fat, well chilled)
Instructions
-
1.
Wash the lemon balm and pluck off the leaves; set a few aside for garnish.
-
2.
Finely chop the remaining lemon balm leaves and blend with powdered sugar using an immersion blender.
-
3.
Squeeze 1 tbsp of juice from half a lemon and add it to the sugar mixture.
-
4.
Add the frozen raspberries and yogurt, then briefly pulse everything together in the immersion blender or stand mixer until just combined. Garnish with the reserved lemon balm leaves and serve immediately.
