Cucumber with Herb Dip
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
206
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 206 cal. | (10 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.3 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 375 mg | (9 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 27 mg | (9 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Cream quark (40% fat)
- 100 grams Sour cream
- 100 grams Natural yogurt
- 2 garlic cloves
- 1 sprig rosemary
- 4 sprigs thyme
- 1 sprig Sage
- 2 sprigs parsley
- salt
- freshly ground peppers
- lemon juice
- 1 Cucumber
Preparation steps
1.
Mix together the quark, sour cream, and yogurt. Peel the garlic and squeeze through a press. Wash the herbs, pat dry, pluck the leaves, and finely chop. Stir the herbs into the quark mixture and season with salt, pepper, and lemon juice. Pour into small screw-top jars.
2.
Rinse the cucumber, cut in half lengthwise, scrape out the seeds, and cut into long sticks. Serve the cucumber with the cheese dip.
