Apricot Compote and Yogurt Trifle
Nutritional values
(Percentage of daily recommendation)
| Calorie | 544 cal. | (26 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 29 g | (116 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9 mg | (75 %) | ||
| Vitamin K | 27.2 μg | (45 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 12 μg | (27 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 679 mg | (17 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 39 g |
Ingredients
- 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
Preparation steps
Preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper.
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.
The crisps can be made ahead of time and stored in an airtight container for several days.
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.
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.
