Blueberry Salad with Pine Nuts and Loquat
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
350
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 350 cal. | (17 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 3 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 367 mg | (9 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 71 μg | (36 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 33 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 70 grams sugar
- 3 Tbsps lemon juice
- 2 Tbsps Pine nuts
- 250 grams Blueberries
- 250 grams medlar fruit
- 150 grams Yogurt (0.1% fat)
- 150 grams Mascarpone
- 1 packet Vanilla sugar
Preparation steps
1.
Line a baking sheet with parchment paper. Heat the sugar with 3 tablespoon of water and 1 tablespoon of lemon juice in a small saucepan and cook until it caramelizes to a light brown color. Divide the pine nuts into 4 sections onto the baking sheet and coat with the caramel. Set aside and let it harden.
2.
Rinse blueberries. Peel the loquat peel, remove the seeds and membrane, and cut into eighths. Mix with the remaining lemon juice and blueberries and divide into 4 bowls.
3.
Mix the yogurt with the mascarpone and vanilla sugar. Top the fruit with 1 dollop of the yogurt mixture, and garnish with 1 piece of the pine nut brittle.
