Danish ice cream topping

Name: Danish ice cream topping
Total time: 45 min
Yield: 4 servings
Ingredients: 0.25 lb strawberries; 0.12 cup sugar; 0.25 cup egg whites; 0.25 cup powdered sugar; 2 tsps lemon juice

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

0.25 lb

sugar

0.12 cup

egg whites

0.25 cup

powdered sugar

0.25 cup

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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