Couscous Pancake with Fruit (Austrian Schmarrn)
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
539
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 539 cal. | (26 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 90 g | (60 %) | ||
| Sugar added | 14 g | (56 %) | ||
| Roughage | 9.3 g | (31 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 11.9 μg | (20 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 672 mg | (17 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 178 mg | |||
| Complete sugar | 36 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Lime (grated zest and juice)
- 4 Nectarine
- 250 grams Blueberries
- 150 grams Couscous
- 2 Tbsps sugar
- 1 pinch salt
- 3 eggs
- 150 grams Pastry flour
- 250 grams Yogurt (0.1% fat)
- butter (for baking)
- powdered sugar
Preparation steps
1.
Mix lime juice and zest with couscous and add 1 cup of water.
2.
Rinse and pat dry the blueberries.
3.
Rinse and halve nectarines, remove pits and slice into thin wedges.
4.
Separate the eggs. Beat egg yolks with sugar, salt, flour and yogurt until creamy,
5.
Beat egg whites until stiff peaks form. Fold egg whites into the couscous, then fold in half the blueberries into the batter. Heat some butter in a nonstick, skillet, add nectarine slices into the pan and spread the dough over and bake covered until golden brown. When done, let cool slightly, then shred with two forks.
6.
Garnish with powdered sugar and remaining blueberries. Serve warm.
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