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EatSmarter exclusive recipe

Fig Gratin

with Yogurt and Almonds
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Fig Gratin

Fig Gratin - Melts in your mouth

Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
478
calories
Calories
0
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Ingredients

for
2
servings
4
2 tablespoons
Amaretto (or almond syrup)
2 tablespoons
1 tablespoon
Butter (20 grams)
½
1
4 ounces
3 tablespoons
1 teaspoon
Powdered sugar (optional)
Preparation

Kitchen utensils

1 Small baking dish, 2 Bowls, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Hand mixer, 1 Small pot, 1 Wooden spoon, 1 Fine grater, 1 Baking sheet

Preparation steps

1.
Fig Gratin preparation step 1

Rinse the figs and trim off stems.

2.
Fig Gratin preparation step 2

Cut a cross in the top of the fruit, squeeze a little to open the cut area and place in a small baking dish.

3.
Fig Gratin preparation step 3

Drizzle the Amaretto or almond syrup over the figs.

4.
Fig Gratin preparation step 4

Sprinkle sliced almonds evenly over the figs. Melt the butter in a small pot. Rinse the lemon, wipe dry and finely grate the zest.

5.
Fig Gratin preparation step 5

Separate the egg. Combine yolk, quark, melted butter, lemon zest, cornstarch and half the sugar and beat until creamy.

6.
Fig Gratin preparation step 6

Whisk egg white with a pinch of salt and the remaining sugar. Beat until stiff.

7.
Fig Gratin preparation step 7

Gently fold the egg white mixture into the quark mixture and stir until just combined.

8.
Fig Gratin preparation step 8

Spoon the quark mixture over the figs. Place the baking dish on a baking sheet and place on the bottom oven rack. Broil until golden brown, 4-5 minutes. Sprinkle with powdered sugar to taste and serve.

Health information

Exact nutritional values of this recipe  
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie478 kcal(23 %)
Protein15 g(15 %)
Fat20 g(17 %)
Carbohydrates55 g(37 %)
Sugar added31 g(124 %)
Roughage5.5 g(18 %)
Vitamin A0.2 mg(25 %)
Vitamin D1 μg(5 %)
Vitamin E5.6 mg(47 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin4.3 mg(36 %)
Vitamin B₆0.2 mg(14 %)
Folate55 μg(18 %)
Pantothenic acid1.3 mg(22 %)
Biotin18.5 μg(41 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C3 mg(3 %)
Potassium584 mg(15 %)
Calcium219 mg(22 %)
Magnesium78 mg(26 %)
Iron2.3 mg(15 %)
Iodine10 μg(5 %)
Zinc1.5 mg(19 %)
Saturated fatty acids6.9 g
Uric acid31 mg
Cholesterol143 mg
Development of this recipe:
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