Baked Blueberries and Peaches
Baked Blueberries and Peaches - A fruity, warm dessert imbued with the flavor and aroma of rosemary
Healthy, because
Even smarter
Nutritional values
This fat-free dessert is just the thing after a substantial main meal. The fiber contained in berries and peaches stimulates the intestinal activity and thus supports digestion.
If you use really fully ripe fruit, use less maple syrup to keep the sweetness balanced.
(Percentage of daily recommendation)
| Calorie | 143 cal. | (7 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 313 mg | (8 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 15 mg | (5 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 54 mg | |||
| Complete sugar | 27 g |
Ingredients
- Ingredients
- 7 ozs Blueberries
- 4 ripe Peaches
- 1 sprig rosemary
- 4 Tbsps Maple syrup
- 1 egg
- 1 pinch salt
- 1 ½ Tbsps sugar
Kitchen utensils
Preparation steps
Sort through blueberries and discard stems and shriveled fruit. Rinse well. Rinse peaches, halve fruit and remove pits. Transfer blueberries and peaches to a baking dish.
Rinse rosemary, shake dry and place on top of fruit.
Drizzle with maple syrup and cover dish tightly with aluminum foil. Bake in a preheated oven at 350°F for 20 minutes.
Separate egg (save yolk for another use). In a large bowl, whip egg white and salt with a hand mixer until soft peaks form. Sprinkle with sugar and continue to whip until stiff.
Remove foil from baking pan. With a rubber spatula, spread meringue over the fruit. Bake uncovered another 8-10 minutes. Serve immediately.
