Layered Yogurt-Fruit Dessert
The layered dish is a good alternative to cakes and sweet bars: The sponge cake provides the sweetness and light carbohydrates, fruits score with vitamin C, and the yogurt mixture provides easily-digestible protein.
This layered dish also tastes great with fresh apricots, melon, peach, mango, or raspberries. You can also bake the lady fingers yourself or replace them with butter biscuits and save some sugar.
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(Percentage of daily recommendation)
| Calorie | 311 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 55 mg | (58 %) | ||
| Potassium | 502 mg | (13 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 36 mg | |||
| Cholesterol | 115 mg | |||
| Complete sugar | 41 g |
Ingredients
- Ingredients
- 6 Ladyfinger (about 40 grams)
- 2 Tbsps Passion fruit juice (or apple/orange juice)
- 6 Strawberries (about 75 grams)
- 2 Tbsps Yogurt (low-fat)
- 1 Tbsp cream cheese
- 2 canned Apricot (halves)
- 1 tsp Pistachio
- 1 tsp honey
Preparation steps
Arrange ladyfingers in a small shallow bowl and sprinkle evenly with the fruit juice.
Rinse and hull strawberries, pat dry and set aside 1 beautiful berry. Cut remaining berries into small dice and sprinkle over the ladyfingers.
Stir together the yogurt and cream cheese in a small bowl until creamy. Evenly distribute over the strawberries.
Drain the apricot halves and cut into narrow wedges.
Coarsely chop the pistachios.
Place reserved strawberry in the middle of the layered dish and arrange the apricot wedges like petals around it. Sprinkle with pistachios, drizzle with honey and serve.