Fruit Salad with Ice Cream and Meringue Topping
Nutritional values
(Percentage of daily recommendation)
| Calorie | 698 cal. | (33 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 145 g | (97 %) | ||
| Sugar added | 59 g | (236 %) | ||
| Roughage | 10.6 g | (35 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 122 mg | (128 %) | ||
| Potassium | 1,476 mg | (37 %) | ||
| Calcium | 158 mg | (16 %) | ||
| Magnesium | 128 mg | (43 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 143 g |
Ingredients
- Ingredients
- 100 grams Vanilla ice cream
- 1 Pineapple
- 75 grams blue Grape
- 1 Kiwi
- 1 Banana
- 2 egg whites
- 100 grams superfine sugar
Preparation steps
Take the ice out of the freezer. Preheat the oven to 130°C (approximately 265°F). Halve the pineapple lengthwise with a large knife. Remove the pulp, discarding the woody core and finely chop. Reserve the pineapple shells. Rinse the grapes, pat dry and pluck from the stems. Halve the grapes and remove the seeds. Peel, quarter and cut the kiwi into small pieces. Peel the banana peel, halve lengthwise and slice. Mix the fruit together and spoon into the pineapple shells.
In the bowl of an electric mixer, beat the egg whites until stiff peaks form. Gradually add the sugar and beat until stiff, shiny peaks form. Spoon into a piping bag fitted with a rosette tip.
Line a baking sheet with parchment paper. Distribute frozen vanilla ice cream on the fruit. Then pipe meringue rosettes over the ice cream. Put fruit on the baking sheet and bake until the meringue is golden brown, 8-10 minutes. Serve immediately.
