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DE30
Rezepte für das Frozen-Yoghurt-Programm
ICY HIM-BA-DRINK
Für 4 Portionen
ZUTATEN
2 Bananen (à ca. 160 g)
200 g Himbeeren
30 g Cashewkerne
ca. 1 EL Agavendicksaft
400 ml Reismilch (s. S. 31)
ZUBEREITUNG
Bananen schälen und in Scheiben
schneiden. Himbeeren verlesen, wenn
nötig waschen und trocken tupfen.
Zusammen mit den Bananenscheiben für
mindestens 4 Stunden tiefkühlen.
Gefrorene Früchte mit Cashewkernen
und Agavendicksaft in den Mixbehälter
geben und die Reismilch angießen. Mit
dem Frozen-Yoghurt-Programm pürieren,
ggfs. noch mal mit Agavendicksaft
abschmecken.
INFO
Cashewkerne machen glücklich! Sie
enthalten reichlich Tryptophan, eine
essenzielle Aminosäure, die an der
Produktion des Neurotransmitters
Serotonin beteiligt ist.
FROZEN BLUEBERRY YOGURT
Für 4 Portionen
ZUTATEN
300 g Heidelbeeren
500 g Sojajoghurt
Saft und abgeriebene Schale von
1 Bio-Limette
4 EL Apfelsüße
ZUBEREITUNG
Heidelbeeren verlesen, waschen,
trocken tupfen und tiefkühlen.Gefrorene
Beeren mit Joghurt und Limettensaft in
den Mixbehälter geben und mit dem
Frozen-Yoghurt-Programm pürieren.
Limettenschale und Apfelsüße zufügen
und nochmals kurz auf Mixstufe 4
mixen.
INFO
Heidelbeeren sind reich an sekundären
Panzenstoen wie Anthocyanen und
Proanthocyanen, die nicht nur für die
tolle Farbe sorgen, sondern antioxidativ
und entzündungshemmend wirken.
Zubereitung im Mixbehälter standard
30


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