Frozen Cucumber and Yogurt Salad
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
121
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 121 cal. | (6 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 0.9 mg | (8 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 320 mg | (8 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large Cucumber
- 1 small onion
- 150 grams Yogurt (0.1% fat) (low fat)
- 100 milliliters Whipped cream
- 1 generous pinch grained Broth
- salt
- peppers
- fresh Dill
Preparation steps
1.
Peel the cucumber, slice lengthwise into strips and distribute loosely between 4 bowls. Place the bowls in the freezer for about 30 minutes.
2.
Meanwhile, chop the onion coarsely and place in a blender with the yogurt and cream. Puree smooth and season with the broth, salt and pepper. Rinse the dill and tear into small pieces.
3.
Remove the cucumbers from the freezer, pour the yogurt over them and serve garnished with dill.
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