Baked Strawberries and Bananas
Baked Strawberries and Bananas - Served hot: Red fruits in great company with the addition of banana
Healthy, because
Even smarter
Nutritional values
The berries au gratin provide 80 percent of the daily requirement of vitamin C and 20 percent of the three B vitamins B12, biotin and niacin. The latter are important for nutrient metabolism, for skin and hair, fresh blood and our nerves. Vitamin C strengthens the immune system and the connective tissue.
Great as a dessert for four; for two people the recipe makes a sweet main course - then put ingredients into two gratin dishes or into a large mould.
(Percentage of daily recommendation)
| Calorie | 213 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 12.5 μg | (28 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 84 mg | (88 %) | ||
| Potassium | 407 mg | (10 %) | ||
| Calcium | 85 mg | (9 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 0.9 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 60 mg |
Ingredients
- Ingredients
- ½ lemon
- 1 lb Strawberries
- 1 Tbsp Bourbon vanilla powder
- 1 pinch cayenne pepper
- 1 Banana
- 1 egg
- salt
- 2 Tbsps cane sugar
- 4 ozs Quark
- 3 Tbsps Soy creamer
- 1 Tbsp slivered almonds
Kitchen utensils
Preparation steps
Rinse the lemon, wipe dry and finely grate zest from half. Squeeze out the juice.
Rinse and hull the strawberries, drain on paper towels and pat dry thoroughly.
Cut about 1/3 of berries into quarters and place in a tall vessel.
Puree berries with an immersion blender, then mix in vanilla sugar and cayenne pepper.
Cut the remaining strawberries into thin slices.
Peel the banana and cut into thin slices. Gently mix with the sliced strawberries and 1 tablespoon lemon juice in a bowl.
Divide the banana mixture and strawberry puree among 4 small shallow oven-proof dishes.
Separate the egg. Whisk the egg whites with a pinch of salt in a tall vessel with a hand mixer until stiff peaks form.
Beat the egg yolks and sugar in a bowl until light and fluffy.
Stir the quark and soy creamer into the yolk mixture. Season with lemon zest and 1 tablespoon lemon juice. Fold in beaten egg whites.
Spoon the egg foam over the fruit and sprinkle with sliced almonds. Bake in preheated oven at 225°C (fan 200°C, gas mark 3-4) (approximately 450°F/convection 400°F) until golden brown on top, 6-8 minutes. Serve immediately.
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