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Before you jump to Strawberry Icecream recipe, you may want to read this short interesting healthy tips about Methods To Live Green And also Spend less Money In The Kitchen.
Remember when the only individuals who cared about the ecosystem were tree huggers along with hippies? That’s a thing of the past now, with all people being aware of the problems besetting the planet and the shared burden we have for turning things around. According to the industry experts, to clean up the environment we are all going to have to make some improvements. This should happen soon and living in approaches more friendly to the environment should become a goal for every individual family. Read on for some approaches to go green and save energy, generally in the kitchen.
A massive amount of electricity is consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. You can easily save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. Maintaining the temperature of the fridge at 37F, along with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. One more way to save electricity is to keep the condenser clean, due to the fact that the motor won’t have to go as often.
From the above it really should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Green living is not that tough. A lot of it is simply utilizing common sense.
We hope you got insight from reading it, now let’s go back to strawberry icecream recipe. You can cook strawberry icecream using 3 ingredients and 3 steps. Here is how you do it.
The ingredients needed to cook Strawberry Icecream:
- Take 500 g of fat free Greek yoghurt.
- You need 300 g of fresh strawberries.
- You need of Approximately 120g honey.
Steps to make Strawberry Icecream:
- Wash your strawberries and add them to a food processor and pulse them so you get some blitzed and some that are chopped bits. I like the consistency but you can blitz fully if you prefer a smoother consistency..
- In the same processor add the tub of Greek yoghurt and honey and swirl through. You may wish to start with less honey and taste as you go. I prefer it sightly sweeter so used more. I didn’t mix it fully as I liked a ripple effect with the yoghurt and strawberries. Transfer to a ceramic dish and cover with cling film and transfer to the freezer for approx 4 hours. Stir with a spoon every 30-40 mins and re cover with cling film..
- To serve I used an ice cream scoop dipped in hot water and you get a nice scoop effect 🥰.
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