Layered Tomato and Basil Dessert
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(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
231
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 231 cal. | (11 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 11.9 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 388 mg | (10 %) | ||
| Calcium | 108 mg | (11 %) | ||
| Magnesium | 24 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Tomatoes
- 3 dried Tomatoes (in oil)
- 1 small shallot
- 1 Tbsp White vinegar
- olive oil
- salt
- freshly ground peppers
- 2 slices Toast
- 1 Tbsp butter
- ½ bunch Basil
- 1 garlic clove
- 4 Tbsps Natural yogurt
- 100 grams Feta
- 1 splash lemon juice
- 2 Cherry tomatoes
Preparation steps
1.
Rinse and quarter tomatoes, remove seeds and cut into small cubes. Drain dried tomatoes well and cut into narrow strips. Peel shallot and chop finely. Combine with tomato cubes, strips and add vinegar and 2 tablespoons of oil, season with salt and pepper.
2.
Cut bread into small cubes. Heat butter in a pan and saute bread cubes until golden brown. Drain on paper towels.
3.
Rinse basil, shake dry and pluck off leaves. Peel garlic and chop coarsely. Puree with basil, yogurt and feta in a blender. Season with salt, pepper and lemon juice. Spread tomato salad in glasses, cover with croutons and top with basil cream. Garnish each glass with one halved cherry tomato and serve.
