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Ingredients
- 6 large eggs
- 2 ml (½ tsp) lime juice
- 150 g (10 tbsp) Splenda (or equal quantity of sugar)
- 750 ml (3 cups) yogurt 10% m.f., strained
- 250 ml (1 cup) whipping cream 35% m.f.
- 1 lime, zest only (very finely grated)
- 5 ml (1 tsp) natural liquid vanilla
- Optional quality cocoa
Directions
- Separate egg whites from yolks and set aside egg yolks. Beat egg whites with lime juice and Splenda (or sugar) until stiff peaks are formed.
- Gently fold in yogurt. Set aside. Whip cream and set aside. Beat egg yolks with lime zest and vanilla. Add yogurt preparation to this mixture then gently fold in whipped cream.
- Line serving cups or cones with parchment paper making sure they exceed length of glass by 3 to 4 cm. Fill with preparation obtained in step 4 and freeze for 2 hours.
- Remove parchment paper, sprinkle with cocoa, if used and serve with an exotic fruit salad.
Cook commentary
Serves: 8 to 12
Time: hands-on: 15 min
total prep: 15 min + cooling
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