Cherry Yogurt
Nutritional values
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 9.18 g | (9 %) | ||
| Fat | 12.51 g | (11 %) | ||
| Carbohydrates | 30.89 g | (21 %) | ||
| Sugar added | 12.47 g | (50 %) | ||
| Roughage | 1.99 g | (7 %) |
| Vitamin A | 168.14 mg | (21,018 %) | ||
| Vitamin D | 0.88 μg | (4 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.14 mg | (13 %) | ||
| Niacin | 0.46 mg | (4 %) | ||
| Vitamin B₆ | 0.05 mg | (4 %) | ||
| Folate | 21.59 μg | (7 %) | ||
| Pantothenic acid | 0.04 mg | (1 %) | ||
| Vitamin B₁₂ | 0.56 μg | (19 %) | ||
| Vitamin C | 6.01 mg | (6 %) | ||
| Potassium | 152.74 mg | (4 %) | ||
| Calcium | 107.39 mg | (11 %) | ||
| Magnesium | 5.52 mg | (2 %) | ||
| Iron | 0.34 mg | (2 %) | ||
| Iodine | 26.4 μg | (13 %) | ||
| Zinc | 0.12 mg | (2 %) | ||
| Saturated fatty acids | 5.39 g | |||
| Cholesterol | 109.8 mg |
Ingredients
Preparation steps
Preheat the oven to 400°F. Grease the ovenproof ramekins with butter and sprinkle with sugar.
Rinse the cherries, remove the pits and pat dry.
Beat the butter, sugar and lemon zest until creamy. Separate the eggs. Beat the egg yolks into the butter cream. Stir in the yogurt, 1 tablespoon of the flour and the semolina. Beat the egg whites with 1 tablespoon of lemon juice until stiff. Fold the egg whites into the yogurt mixture. Pour half of the mixture into the ramekins and top with half of the cherries. Spread with the remaining cream. Mix the remaining cherries with the remaining flour and spread on top of the cream. Bake for about 25 minutes, until golden brown.
Remove from the oven and cool briefly on a wire rack. Serve sprinkled with pistachios.
