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Fruit and Yoghurt Pots

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Fruit and Yoghurt Pots
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
219
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie219 kcal(10 %)
Protein4.56 g(5 %)
Fat11.21 g(10 %)
Carbohydrates27.58 g(18 %)
Sugar added8.62 g(34 %)
Roughage2.32 g(8 %)
Vitamin A184.78 mg(23,098 %)
Vitamin D0.36 μg(2 %)
Vitamin E1.24 mg(10 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.25 mg(23 %)
Niacin1.57 mg(13 %)
Vitamin B₆0.12 mg(9 %)
Folate24.97 μg(8 %)
Pantothenic acid0.36 mg(6 %)
Biotin0.35 μg(1 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C22 mg(23 %)
Potassium384.65 mg(10 %)
Calcium126.94 mg(13 %)
Magnesium14.17 mg(5 %)
Iron0.39 mg(3 %)
Iodine3.37 μg(2 %)
Zinc0.28 mg(4 %)
Saturated fatty acids6.91 g
Cholesterol32.09 mg
Author of this recipe:

Ingredients

for
4
Ingredients
1.333 cups
Yogurt (3.5 % fat)
cup
In addition
2
small Nectarine
½
1 handful
2 tablespoons

Preparation steps

1.
Put the yoghurt into a bowl. Whip the cream until stiff and fold into the yoghurt. Halve the nectarines and remove the stones, then cut into thin wedges. Peel the mango and cut the flesh away from the stone, then cut into sticks. Wash the blackberries and pat dry. Mix the fruit with the honey and spoon on top of the yoghurt. Serve immediately.
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