6 Serves
400 Mins
Rinse the berries, puree about half of them, and reserve the rest whole or roughly chopped for texture.
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Vitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
25 µg / 400 µgCalcium
48 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
84 mg / 1,250 mgPotassium
147 mg / 4,700 mgSodium
47 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
9 µg / 55 µgFiber
1 g / 28 gSugar
20 g / 50 gSaturated Fat
10 g / 20 gCholesterol
137 mg / 300 mgCaffeine
0 mgNet Carbs
21 gAlcohol
0 g
Whisk the eggs and sugar until pale and thick, then set the mixture aside.
Whip the heavy cream in a clean bowl until it holds soft peaks.
Fold the whipped cream into the egg mixture, then fold in the berry puree and reserved berries without deflating the mixture.
Transfer to a freezer-safe container, cover, and freeze until firm, at least 6 hours.
3
g50
g10
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