Cranberry Cream Filled Peaches
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 18 min.
Ready in
Calories:
342
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 342 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 12.6 mg | (105 %) | ||
| Vitamin K | 5 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 415 mg | (10 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 34 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Peaches
- ¼ cup Crème fraiche
- ½ cup Cranberry (a jar)
- 2 Tbsps honey
- ½ cup sliced almonds
- vegetable oil (to oil the barbecue rack)
- mint (to garnish)
Preparation steps
1.
Wash, halve and stone the peaches. Mix the crème fraîche with the cranberries and use about half of it to stuff the peaches. Put the peach halves together in twos and secure with toothpicks. Oil the barbecue rack and grill the stuffed peaches on the hot barbecue for 6-8 minutes, turning occasionally. Brush with honey shortly before serving. Put the flaked almonds on a piece of aluminium foil and toast on the barbecue for about 3 minutes, or until golden brown. Leave to cool slightly.
2.
Put the peaches on plates, scatter with the toasted almonds and add a little cranberry cream. Serve garnished with mint.
