Of which 22.9 g sugars and 0.6 g saturated fat.
No-added-sugar version: 136 kcal and 15.9 g sugars per serving.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin C (kiwi) · Calcium (yogurt)
Allergens milk
Kiwi and yogurt ice cream
Bright green, just tart enough, creamy from the Greek yogurt.
Ingredients
- 5 ripe kiwis, peeled (300 g / 10½ oz)
- 200 g (7 oz) low-fat Greek yogurt
- ½ lime, juice only (15 g / ½ oz)
- 14 g sugar — adjust to taste; or ½ tbsp honey; no added sugar: 20 g erythritol
- milk or plant-based milk, as needed — only if you need it for the re-spin (or kefir, if you have it)
In the no-added-sugar version, eating too much erythritol or xylitol can have a laxative effect.
Method
- Blend the kiwi, yogurt, lime juice and sugar until you have a smooth cream.
- Pour into the pint container without going past the MAX line.
The full method (7 steps), Rico's tip, the variations and storage are in the ebook “Ninja Creami”. The English edition is coming soon.
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