Apricot Trifle with Nuts
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Apricot Trifle with nuts - Crisp hits creamy: This mix thrilled young and old connoisseurs alike.
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
250
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 250 cal. | (12 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 11 μg | (18 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 11 μg | (24 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 506 mg | (13 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 8 Apricot about 50 grams each (approximately 2 ounces)
- 4 Tbsps chopped Hazelnuts about 60 grams (approximately 2 ounces)
- 4 Tbsps chopped Shelled pistachio about 60 grams (approximately 2 ounces)
- 4 Tbsps sliced almonds about 40 grams (approximately 1.5 ounces)
- 50 milliliters Whipped cream
- 450 grams Yogurt (low-fat)
Preparation steps
1.
Rinse the apricots, remove the pits and finely chop. Let simmer in a pot with a little water, then allow to cool.
2.
Toast the hazelnuts, pistachios and almonds successively in a dry pan until fragrant. Remove and set aside.
3.
Whip the cream until stiff and mix with yogurt.
4.
Distribute hazelnuts into 6 glasses. Add the apricot compote then the cream in layers. Garnish with pistachios and almonds.
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