Grilled Pineapple with Sabayon
(0 votes)
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 42 min.
Ready in
Calories:
399
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 1.3 μg | (2 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 566 mg | (14 %) | ||
| Calcium | 93 mg | (9 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 3.8 mg | (25 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.9 g | |||
| Uric acid | 52 mg | |||
| Cholesterol | 394 mg | |||
| Complete sugar | 58 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large ripe Pineapple
- 2 Tbsps lemon juice
- honey (for drizzling)
- 5 egg yolks
- 100 grams sugar
- ½ lemon (juice of)
- 200 milliliters dry white wine
- mint (for garnish)
Preparation steps
1.
Heat the grill.
2.
Peel the pineapple thoroughly, then cut into 0.6 cm (approximately 1/4 inch) slices. Drizzle the pineapple slices with lemon juice and cook on the preheated grill on each side until golden brown. Drizzle occasionally with honey.
3.
For the sabayon, beat the yolks with the sugar and lemon over a hot water bath until frothy. Gradually incorporate the white wine, and continue whisking until the mixture is thickened and fluffy.
4.
Transfer the pineapple slices to a plate. Top with the sabayon and garnish with the mint.
