EatSmarter exclusive recipe

Baked Strawberries and Bananas 

Baked Strawberries and Bananas - Baked Strawberries and Bananas - Served hot: Red fruits in great company with the addition of banana
Baked Strawberries and Bananas - Served hot: Red fruits in great company with the addition of banana

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Calories:213 kcal
Difficulty:moderate
Preparation:30 min
Ready in:40 min
Low-fat
Vitamin-rich
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1 serving contains (Percentage of daily recommendation)
Calories213 kcal(11%)
Protein7 g(14%)
Fat6 g(8%)
Carbohydrates30 g(12%)
Added Sugar15 g(17%)
Roughage4 g(13%)

Recipe development: EAT SMARTER

Ingredients

For servings

½Lemon
1 poundStrawberries
1 tablespoonBourbon-vanilla sugar
1 pinchCayenne pepper
1Banana
1Egg
Salt
2 tablespoonsCane sugar
4 ouncesQuark
3 tablespoonsSoy creamer
1 tablespoonSliced almonds
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Kitchen Utensils

1 Cutting board, 1 Fine grater, 1 Citrus juicer, 2 Bowls, 1 Small knife, 1 Immersion blender, 1 Hand mixer, 1 Tablespoon, 4 Casserole dishes, 1 deep bowl, 1 Measuring cups, 1 Paper towel, 1 Whisk

Directions

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1 Rinse the lemon, wipe dry and finely grate zest from half. Squeeze out the juice.
2 Rinse and hull the strawberries, drain on paper towels and pat dry thoroughly.
3 Cut about 1/3 of berries into quarters and place in a tall vessel.
4 Puree berries with an immersion blender, then mix in vanilla sugar and cayenne pepper.
5 Cut the remaining strawberries into thin slices.
6 Peel the banana and cut into thin slices. Gently mix with the sliced ​​strawberries and 1 tablespoon lemon juice in a bowl.
7 Divide the banana mixture and strawberry puree among 4 small shallow oven-proof dishes.
8 Separate the egg. Whisk the egg whites with a pinch of salt in a tall vessel with a hand mixer until stiff peaks form.
9 Beat the egg yolks and sugar in a bowl until light and fluffy.
10 Stir the quark and soy creamer into the yolk mixture. Season with lemon zest and 1 tablespoon lemon juice. Fold in beaten egg whites.
11 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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