Black-currant Yogurt Ice Cream Recipe

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Black-currant Yogurt Ice Cream
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  1. Mix together the yogurt, vanilla extract and honey and freeze until mushy - about an hour.
  2. Put the black-currants in a saucepan with the orange juice and sugar.
  3. Cover and simmer over low heat for 5 minutes (gooseberries would take about 10 minutes).
  4. Remove from the heat and let the fruit steep for 30 minutes.
  5. Strain and allow to cool completely.
  6. Stir the fruit into the yogurt.
  7. Freeze for an hour.
  8. Beat the egg whites until stiff, fold them in and freeze for 1-2 hours, or until firm.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 123.98 Kcal (519 kJ)
Calories from fat 32.22 Kcal
% Daily Value*
Total Fat 3.58g 6%
Cholesterol 15.27mg 5%
Sodium 73.28mg 3%
Potassium 296.96mg 6%
Total Carbs 17.37g 6%
Sugars 11.9g 48%
Protein 4.9g 10%
Vitamin C 55.1mg 92%
Iron 0.6mg 3%
Calcium 151mg 15%
Amount Per 100 g
Calories 76.67 Kcal (321 kJ)
Calories from fat 19.93 Kcal
% Daily Value*
Total Fat 2.21g 6%
Cholesterol 9.44mg 5%
Sodium 45.32mg 3%
Potassium 183.65mg 6%
Total Carbs 10.74g 6%
Sugars 7.36g 48%
Protein 3.03g 10%
Vitamin C 34.1mg 92%
Iron 0.4mg 3%
Calcium 93.4mg 15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
  • 3

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

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