Citrus Salad with Vanilla Sauce
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
319
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 147 mg | (155 %) | ||
| Potassium | 728 mg | (18 %) | ||
| Calcium | 270 mg | (27 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 59 mg | |||
| Cholesterol | 120 mg | |||
| Complete sugar | 41 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the salad
- 3 Oranges
- 2 lemons
- 2 Grapefruit
- For the sauce
- 500 milliliters milk
- 1 Vanilla bean
- 2 eggs
- 2 Tbsps sugar
- 2 tsps cornstarch
- 1 pinch salt
- also
- mint (for garnish)
Preparation steps
1.
Peel the oranges, lemons and grapefruit, taking care to remove the pith. Section the fruit.. Bring the milk, minus 2 tablespoons with the cut vanilla pod. Separate the eggs and beat the yolks with the sugar, cornstarch and the remaining milk.
2.
Remove the hot milk mixture from the heat, and remove the vanilla pod. Mix into the egg mixture, stirring constantly. Add back to the heat, and cook until it thickens slightly. Do not allow to boil. Remove from the heat. Beat the egg whites with a pinch of salt until stiff, then fold it into the slightly cooled sauce. Serve the fruit in a bowl with the vanilla sauce, and garnished with the mint.
