Layered Melon Dessert
Layered Melon Dessert - Like having sunshine in a glass!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 233 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 16.8 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 9.5 μg | (21 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 411 mg | (10 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 37 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 43 g |
Ingredients
- Ingredients
- 2 Oganic oranges
- 50 grams sugar
- 100 milliliters white wine
- 2 Tbsps Lemon verbena
- 1 egg
- 500 grams Melon (cantaloupe)
- 400 grams Yogurt (low-fat)
- 2 Tbsps honey
- 2 Tbsps Orange liqueur
Preparation steps
Rinse oranges in hot water, pat dry and grate zest of 1 orange. Squeeze juice from both oranges.
Boil sugar with wine in a pot and remove from heat. Add lemon verbena leaves, orange juice and zest and allow to cool.
Pour mixture through a strainer into a bowl. Separate egg (save yolk for another use). Beat egg white until stiff and fold into the orange mixture.
Place mixture in a shallow metal bowl and freeze for 4 hours, stirring occasionally. Alternatively, freeze in an ice cream maker.
Meanwhile, scoop the melon flesh with a melon baller.
Stir together the yogurt, honey and liqueur. Place half of the melon balls into 4 glasses. Distribute yogurt mixture in glasses and fill up with remaining melon balls. Top with sorbet and serve immediately.
