Berries with Yogurt Cream
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
934
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 934 cal. | (44 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 34 g | (29 %) | ||
| Carbohydrates | 135 g | (90 %) | ||
| Sugar added | 32 g | (128 %) | ||
| Roughage | 11.1 g | (37 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 9.1 mg | (76 %) | ||
| Vitamin K | 6.2 μg | (10 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,403 mg | (35 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 141 mg | (47 %) | ||
| Iron | 4.3 mg | (29 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 12.2 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 123 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 125 grams red Currants
- 125 grams black Currants
- 15 grams butter
- 3 Tbsps brown sugar
- 3 Tbsps breadcrumbs
- 3 Tbsps flaked almonds
- 50 grams Whipped cream
- 150 grams Yogurt (0.1% fat)
- Vanilla bean
- 1 tsp honey
- 1 tsp lemon juice
- 1 organic lemon (1/2 teaspoon of zest)
Preparation steps
1.
Rinse the berries, pat dry and separate from the stems with a fork.
Melt the butter over low heat, add the sugar, breadcrumbs and almonds and caramelize while stirring.
2.
Whip the cream until stiff with the vanilla pod seeds. Add the yogurt, honey, lemon juice and zest.
Divide the berries into bowls and cover with the cream. Serve showered with the caramelized almonds.
