Apricot Compote and Yogurt Trifle

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Apricot Compote and Yogurt Trifle
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Health Score:
59 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 15 min.
Ready in
Calories:
544
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie544 cal.(26 %)
Protein14 g(14 %)
Fat23 g(20 %)
Carbohydrates62 g(41 %)
Sugar added29 g(116 %)
Roughage7.5 g(25 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E9 mg(75 %)
Vitamin K27.2 μg(45 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.7 mg(39 %)
Vitamin B₆0.2 mg(14 %)
Folate56 μg(19 %)
Pantothenic acid1.1 mg(18 %)
Biotin12 μg(27 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C8 mg(8 %)
Potassium679 mg(17 %)
Calcium161 mg(16 %)
Magnesium122 mg(41 %)
Iron3.6 mg(24 %)
Iodine8 μg(4 %)
Zinc2.8 mg(35 %)
Saturated fatty acids3.9 g
Uric acid69 mg
Cholesterol8 mg
Complete sugar39 g

Ingredients

for
4
For the crisps
2 Tbsps sunflower oil
2 Tbsps Malt syrup
1 Tbsp honey
150 grams Oats
80 grams chopped almonds
1 Tbsp Sesame seeds
For the compote
300 grams fresh, ripe Apricot
80 grams sugar
150 milliliters dry white wine
1 Cinnamon stick
for assembling
300 grams Natural yogurt
How healthy are the main ingredients?
ApricotOatsalmondsugarhoneySesame seeds

Preparation steps

1.

Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. 

2.

For the crisps: Combine the sunflower oil, malt syrup and honey in a saucepan and heat until the honey and syrup have liquefied. Stir in the oats, chopped almonds and sesame seeds and pour the mixture onto the prepared baking sheet. Bake for 25-30 minutes, stirring often to ensure even toasting. Remove from the oven and let cool. 

3.

The crisps can be made ahead of time and stored in an airtight container for several days. 

4.

For the compote: Quickly blanch the apricots in boiling water, peel, cut in half, remove the pits and cut into small cubes. Combine the apricots, sugar, white wine and cinnamon stick in a saucepan and simmer over medium heat for about 10 minutes. Remove the cinnamon stick, puree briefly with an immersion blender so that a few chunks remain, remove from heat and let cool. 

5.

To serve, layer 1 tablespoon of compote into each of 4 dessert glasses. Top with 2 tablespoons of yogurt and sprinkle with about half of the crisps. Repeat with the another layer of the ingredients and serve immediately.