Danish ice cream topping
Gluten free
Dairy free
Vegetarian
Fodmap friendly

Danish ice cream topping

A delicious and fruity Danish ice cream topping that is gluten-free, dairy-free, lacto-ovo vegetarian, and FODMAP friendly. This recipe is perfect for the summer and includes a mixture of strawberries, sugar, pasteurized egg whites, and more. It takes approximately 45 minutes to prepare and will be a hit at your summer event. Rich in vitamins and minerals.

Ingredients

strawberries

strawberries

113.4 g

sugar

sugar

25 g

egg whites

egg whites

60.75 ml

powdered sugar

powdered sugar

30 g

lemon juice

lemon juice

2 tsps

Method

  • In a blender add in the strawberries and sugar and blend until smooth. Set aside for a moment.
  • Pull out a bowl and add in the egg whites and powdered sugar.
  • Mix until it starts to form peaks.
  • Pour in the strawberry mixture and lemon juice mixing thoroughly.
  • Put the Guf in the freezer for about a half hour to firm completely, and then serve.
  • I have to say this is pretty close to the real thing.

Nutrition:

70 kcal

Carbs

16 g

Fat

0.14 g

Protein

1 g

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