Strawberry FroYo (Deluxe)¶

You can replace the strawberries by other fruit, or fruit powder. Adapt the amount of water or milk to fill up to MAX accordingly.

Processed on FroYo, with scrape-down and a respin.

Rating: 😋 (untested)

INGREDIENTS¶

ℹ️ Brand names are in square brackets [...].

Wet

• 400ml Yogurt mild 4% [REWE Bio] • 500g container
• 30g Cream Cheese 23% [Exquisa]^↗
• 15g Glycerin (E422, VG) [hd-line]^↗ • Sweetness = 60%; GI = 5; Density = 1.26 g/ml
• 10g Brandy or Vodka 40 vol%^↗
• 10ml Lemon juice
• 175g Strawberries

Dry

• 20g ICSv2 [Erythritol / Inulin / CMC / Guar / XG / Salt] • http﹕//bit.ly/4frc4Vj
• 35g Xylitol (E967)^↗ • POD = 100%; GI = 7

Fill to MAX

• 25ml Water to MAX line
• ≈3 drops Flavor drops Vanilla (sucralose) [IronMaxx] • to taste

Optional

• 25g Ube Yam Root powder [Fil Choice] • like vanilla+pistachio; add more liquid at the end [96kcal, 2g sugar]
• 25g Lingonberry powder [Bio Leis] • add more liquid at the end [88kcal, 18g sugar]
• 25g Strawberry powder [Supergarden] • add more liquid at the end [72kcal, 13g sugar]
• 150g Mango • fresh or frozen [93kcal, 20g sugar]

DIRECTIONS¶

1. Add "wet" ingredients to empty Creami tub.
2. Weigh and mix dry ingredients, easiest by adding to a jar with a secure lid and shaking vigorously.
3. Pour into the tub and QUICKLY use an immersion blender on full speed to homogenize everything.
4. Let blender run until thickeners are properly hydrated, up to 1-2 min. Or blend again after waiting that time.
5. Add remaining ingredients (to the MAX line) and stir with a spoon.
6. Put on the lid, freeze for 24h, then spin as usual. Flatten any humps before that.
7. Process with RE-SPIN mode when not creamy enough after the first spin.

NUTRITIONAL & OTHER INFO¶

• Nutritional values per 100g/ml: 100g; 84.0 kcal; fat 3.1g; carbs 13.9g; sugar 4.4g; protein 2.7g; salt 0.2g
• Nutritional values per ½ Deluxe Tub: 360g; 302.4 kcal; fat 11.3g; carbs 50.2g; sugar 15.9g; protein 9.8g; salt 0.6g
• Nutritional values total: 720g; 604.9 kcal; fat 22.7g; carbs 100.3g; sugar 31.8g; protein 19.5g; salt 1.2g
• FPDF / PAC^↗ (target 20..30): 31.44
• Protein / Energy Ratio (ok=12%; hi=20%): 12.90% • Low-Sugar
• Milk Solids Non-Fat (MSNF^↗, 7-11%): 44.0g • 6.1%
• Net carbs: 47.2g • ∝ 5 servings@144g: 9.4g • ∝ 3 servings@240g: 15.7g
• 20g Ice Cream Stabilizer (ICSv2) is: 9.2g Erythritol (E968) • 9.2g Inulin • 0.92g Tylose powder (E466, Tylo, CMC) • 0.32g Guar gum (E412) • 0.32g Salt • 0.09g Xanthan gum (E415, XG).