Koldskål delight

May 19th, 2011 § 0 comments

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!

Bon appetite!

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

Beat eggs and sweetener until completely combined.  Continue whipping and slowly add buttermilk.  Once fully combined, mix in lemon juice and zest.  Check sweetness to taste.  Refrigerate for one hour before serving.  Serve chilled with kammerjunker (or other crunchy cookies – Nilla Wafers perhaps), fresh fruit, or wheat bran!

*If you’re wary of raw eggs, make sure the ones that you use are pasteurized, or if you’re very wary, substitute the eggs with 3/4 cup plain yogurt.


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