Carrot juice with cream, a step-by-step recipe with photos from author Alsu Muftakhova, 196 kcal
The carrot pulp left over from juicing can be used to make pancakes. Measure out 450 g of pulp, add 300 ml of milk, 2 eggs, 3 tablespoons of sugar, a pinch of salt, a pinch of cinnamon, and 4 heaping tablespoons of flour, and mix well.
- Carrot
- Honey
- Cream 10% (low fat)
- Prepare the carrots. Peel and wash them thoroughly. Chop them coarsely and place them in a juicer. Squeeze the carrots to extract juice (you should get about 450–500 ml).
- If you don't have a juicer, simply grate the carrots using a fine or medium grater, place them in a double layer of cheesecloth, and squeeze them by hand. Pour the juice into a jug.
- Add honey and cream. Mix thoroughly until the ingredients are completely combined. Serve immediately, as the vitamins deteriorate very quickly over time.
Carrot juice with cream is a great aid for schoolchildren and students whose vision is under significant strain during school hours. This drink can be consumed daily unless there are specific medical contraindications.
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