Breakfast Yoghurt Cups
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 35 min.
Ready in
Calories:
508
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 9.2 g | (31 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 23.2 μg | (39 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 25.1 μg | (56 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 739 mg | (18 %) | ||
| Calcium | 173 mg | (17 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 73 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 ripe Apple
- 3 leaves white gelatin
- ⅜ cup clear Apple juice
- ¼ cup lemon juice
- 1 Vanilla bean
- 2 Tbsps sugar
- Additional ingredients
- 2 ¼ cups Vanilla yogurt
- 6 Tbsps Granola
- 1 Tbsp mixed Nut
- 1 Tbsp Pumpkin seed
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.
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