Breakfast Yoghurt Cups

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Breakfast Yoghurt Cups
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
439
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie439 kcal(21 %)
Protein25.88 g(26 %)
Fat5.66 g(5 %)
Carbohydrates76.05 g(51 %)
Sugar added6.29 g(25 %)
Roughage6.03 g(20 %)
Vitamin A12.11 mg(1,514 %)
Vitamin D1.69 μg(8 %)
Vitamin E0.53 mg(4 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.48 mg(12 %)
Vitamin B₆0.16 mg(11 %)
Folate23.17 μg(8 %)
Pantothenic acid0.2 mg(3 %)
Biotin2.79 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C15.65 mg(16 %)
Potassium521.14 mg(13 %)
Calcium208.55 mg(21 %)
Magnesium41.42 mg(14 %)
Iron1.14 mg(8 %)
Zinc0.66 mg(8 %)
Saturated fatty acids2.24 g
Cholesterol5.66 mg

Ingredients

for
4
Ingredients
6 ripe Apple
3 leaves white gelatin
cup clear Apple juice
¼ cup lemon juice
1 Vanilla bean
2 tablespoons sugar
Additional ingredients
2 ¼ cups Vanilla yogurt
6 tablespoons Granola
1 tablespoon mixed Nut
1 tablespoon Pumpkin seed
How healthy are the main ingredients?
Apple juicesugarPumpkin seedApple

Preparation steps

1.
Wash, quarter and remove the cores from the apples. Cube.
2.
Soften the gelatin in cold water.
3.
Place the apples in a pot with the apple juice, lemon juice and 100 ml of water.
4.
Slice the vanilla pod lengthwise in half. Scratch out the pulp. Add the pod and pulp to the apples. Heat briefly and simmer for two minutes.
5.
Squeeze as much water from the gelatin as possible. Remove the vanilla pod and dissolve the gelatin in the apple mixture. Cool slightly.
6.
Fill the parfait glasses and refrigerate for at least one hour.
7.
Put the vanilla yogurt over the top of the apple compote. Mix together the nuts and pumpkin seeds and divide them among the glasses. Serve well chilled.