Koldskål is a delicious and simple Danish summer treat.
It’s as easy to make as it is to eat two or three bowls of in one sitting – and with lowfat ingredients and a little sweetener, two or three bowls won’t hurt one bit.
Traditionally, Koldskål is made with buttermilk, eggs and sugar. For this recipe, I added lemon juice and zest which made it all the more fresh. You can also mix in vanilla or crushed strawberries – the possibilities are endless!
Koldskål is usually served with crushed cookies called kammerjunker – but being deep in the Dukan diet, I chose to top mine with – what else? – wheat bran. Koldskål is best served very cold on the hottest of days, and can be enjoyed any time – even for dinner!
Danish Koldskål with Lemon
- 1 1/2 liters virtually fat-free buttermilk
- 2 eggs*
- 1/4 cup sweetener (or 1/2 cup sugar)
- Juice and zest of one lemon