Eispralinen mit Rapslecithin

Eispralinen mit Rapslecithin

Why lecithin?
Due to the good texturing properties, the harmlessness to health and In some cases even health-promoting properties and the unproblematic extraction and processing, lecithin is an important factor in the optimization of food - from the manufacturing process to the product properties to the physiological value of the food. Lecithin is used wherever the emulsifying and dispersing properties of the substance are beneficial. Products that benefit the most include ice cream confectionery


Ingredients:

- 250g skyr or low-fat quark
- 1TL Rapslecithin
-TK fruits

Preparation:

Mix the skyr with lecithin and a sip of water. Then put in a silicone mold for ice cubes or similar. Scatter berries on top and then place in the freezer for 3-4 hours. Allow to thaw a little before eating. Finished!

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