Cottage Cheese with Strawberries and Pumpernickel Crunch
Cottage Cheese with strawberries and pumpernickel crunch - Crispy, creamy and juicy at the same time
Healthy, because
Even smarter
Nutritional values
Why is Cottage Cheese so popular among fitness fans? It's simple: unlike Gouda or mozzarella, it's particularly low in fat and a great change from low-fat yogurt. In addition, cottage cheese provides magnesium, which supports muscle function and can prevent calf cramps, for example.
In late summer, when strawberries are out of season, you can make this with pumpernickel crunch with nectarines or peaches instead.
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 31 g | (32 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 24.3 μg | (54 %) | ||
| Vitamin B₁₂ | 4 μg | (133 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 569 mg | (14 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 18 ozs Strawberries
- 3 mint
- ½ Lime (juice)
- 5 ozs Pumpernickel bread (in slices)
- 2 Tbsps hazelnut kernels
- 2 Tbsps blanched almonds
- 2 Tbsps honey
- 2 tsps butter
- 28 ozs Cottage cheese
Preparation steps
Clean strawberries, wash and halve or quarter depending on size. Wash mint, dab dry, pluck leaves, set aside some for garnish; cut the rest into fine strips and mix with lime juice into the berries and let steep for about 10 minutes.
Meanwhile, cut the pumpernickel into cubes of about 1/2-inch. Coarsely chop hazelnuts and almonds. Toast pumpernickel, nuts and almonds in a hot pan without fat over medium heat for 5 minutes. Add honey and butter and let everything caramelize slightly while stirring for about 3 minutes. Remove the pan from the heat.
To serve, place cream cheese in bowls and top with marinated strawberries, lukewarm pumpernickel mix and mint leaves.
