Berries and Nectarine Torte
The anthocyanins in blueberries and the secondary plant substances and vitamins in the strawberries protect the heart, while the cream cheese is full of protein and calcium.
The probiotic bacteria in yogurt builds up our intestinal flora and helps render pathogens in the stomach and intestines harmless.
(Percentage of daily recommendation)
| Calorie | 125 cal. | (6 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 4.6 μg | (8 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 161 mg | (4 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 12 mg | (4 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.6 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 15 g |
Ingredients
- Ingredients
- 3 eggs
- 4 Tbsps sugar
- 1 pinch salt
- 4 ozs Pastry flour
- 2 Nectarine (about 4-5 ounces)
- 9 ozs Strawberries
- 9 ozs Blueberries
- 4 ozs Cream cheese (0.2% fat)
- 4 ozs Vanilla yogurt (1.5% fat)
- 1 small Lime
- 3 sheets gelatin
- ¾ cup Apple juice
Preparation steps
In a bowl, beat eggs, sugar and salt using a hand mixer until creamy, 5-7 minutes.
Gently fold flour into the egg mixture.
Line the bottom of a springform pan, 10 inches in diameter, with parchment paper and pour in the batter, smoothing the surface. Bake in a preheated oven at 355°F for about 20 minutes.
Meanwhile, rinse nectarines, wipe dry, halve and pit. Cut nectarines into slices. Rinse strawberries, pat dry and cut into slices. Rinse and drain blueberries.
Let the cake cool on a wire rack. Mix cream cheese and yogurt until smooth and spread over the cake.
Rinse lime under hot water, wipe dry and finely grate zest. Gently mix the prepared fruit with the zest and spread on the cream cheese-yogurt frosting.
Soak the gelatin in cold water. In a small pot, heat 2 tablespoons of apple juice with the gelatin over low heat, stirring until dissolved.
Once the mixture begins to set, spread over the fruit. Refrigerate for 90 minutes. Remove from the pan and serve.