Ice Cream Stuffed Figs
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
260
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 260 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 533 mg | (13 %) | ||
| Calcium | 131 mg | (13 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 43 mg | |||
| Complete sugar | 35 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 200 grams Vanilla ice cream
- 2 Tbsps Maple syrup
- 2 Tbsps Brandy
- 3 Tbsps Pistachio (chopped)
- 12 Figs
- 250 grams Raspberries
- 50 grams powdered sugar
- 1 sprig mint
Preparation steps
1.
Mix the vanilla ice cream with the maple syrup, brandy and chopped pistachios.
2.
Cut the figs at the pointed end crosswise and bend apart to form petals apart, then remove some of the fig from the interior. In the center of each fig, add the pistachio ice cream, then squeeze together slightly. Keep cool until ready to serve.
3.
For the raspberry sauce, press the berries through a sieve and then mix the juice with the powdered sugar. Spoon the berry sauce on dessert plates and put the stuffed figs on top of the sauce. Serve garnished with mint.
