Lemon-Yoghurt Parfait

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Dissolve sugar in 6 tablespoons of water over medium heat. Let the syrup cool down. Wash lemons hot, grate dry, cut in half and squeeze juice. Measure 150 ml of juice. Carefully remove the remaining pulp from the fruit halves. Freeze lemon halves

2. 2

   Mix yoghurt, lemon juice and syrup. Whip the cream with the whisk of the hand mixer until stiff and fold into the yoghurt. Freeze the cream in a flat bowl. Stir thoroughly every 30 minutes until the mixture is frozen enough to be squirted

3. 3

   Pour the ice cream mixture into a piping bag with a large star-shaped spout and squirt into the lemon halves. Freeze again and let it freeze for at least 6 hours. Arrange the lemon ice and decorate with flowers

4. 4

   waiting time approx. 8 hours

Nutrition Facts

KCAL
130 kcal

CARBS
11 g

FATS
9 g

PROTEINS
2 g