Homemade Low-Fat Strawberry Beetroot Yogurt Milkshake/ Ice Cream
Summer is here early in Singapore, with the temperatures soaring to 36.7°C a few weeks back (and it is not even June yet!). The best way to keep the family sane and cool in such crazy weather is have an all-natural healthy homemade strawberry beetroot yogurt milkshake or ice cream.
While the milkshake looks like bandung (a concoction of rose syrup and condensed milk popular in Southeast Asia) because of the bright pink colour, it owes its deep pink tones mainly from the beetroot - apart from the strawberries.
Fresh fruits, light greek yogurt and honey are used for this milkshake and ice cream, so it is truly healthy, low-fat, low-sugar and low-carbs. Have fun with the 2 recipes below and enjoy the summer!
Homemade Low-Fat Strawberry Beetroot Yogurt Milkshake
Recipe
Yield: 4 servings
Ingredients
175g fresh strawberries
60g fresh beetroot
500g Greek yogurt (we used Farmers Union)
30g honey
Directions
1) Freeze the strawberries and beetroot 1 hour before use.
2) Blend the strawberries, beetroot and yogurt together for a few minutes.
3) Pour the milkshake into a glass. Feel free to decorate with strawberries or other fresh fruits. Enjoy!
Homemade Low-Fat Strawberry Beetroot Yogurt Ice Cream
Ingredients
As above
Directions
1) Follow Steps #1 & #2 as above.
2) Pour the milkshake into an airtight container. Freeze overnight.
3) About 15 minutes before serving, bring the container down to the chiller. This enables the ice cream to be easier to scoop out later. Serve with nuts and dried fruits. Enjoy!
For our ice cream, we sprinkled a mixture of wholesome pecans, dried apricots and raisins from BoxGreen's Alprecano pack and it was so gooood!
>> Exclusive for our readers, you can now quote "thehedgehogknows" promotion code to get 30% discount off your first box of BoxGreen snacks! Available from now until 31 May 2016.
To find out what these awesome snacks are all about, read on in our review !
If you have tried this recipe too, share your photos with us!
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