EatSmarter exclusive recipe
Marinated Chile Peppers
with Tarragon Yogurt
(1 vote)
(1 vote)
Marinated Chile Peppers - Pretty sharp: sweet fruits bathed spicy
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 20 min.
Ready in
Calories:
170
calories
Calories
Healthy, because
Even smarter
Nutritional values
These delicious chile peppers make for a spicy and healthy dessert that is low in fat and calories.
The dessert tastes especially good if you use ripe pears, which are sweet and aromatic.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 170 cal. | (8 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 219 mg | (22 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 7 mg | |||
| Complete sugar | 34 g |
Development of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- ½ red chili pepper
- ½ Orange
- 2 tsps Lavender honey
- 2 ripe, juicy Pear (each about 6 oz)
- 12 ozs Yogurt (low-fat)
- 1 sprig Tarragon
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Large knife, 1 Small bowl, 1 Bowl, 1 Tablespoon, 1 Citrus juicer, 2 Plates, 1 Teaspoon
Preparation steps
1.
Remove seeds from chile, rinse and dry, then finely chop.
2.
Squeeze juice from orange half into a bowl. Stir in chopped chile and the honey.
3.
Rinse and dry pears, cut into quarters and remove seeds. Cut pears into slices and arrange on 2 plates. Drizzle with chile-orange juice and let marinate for 10 minutes.
4.
Meanwhile, rinse tarragon, shake dry, pluck off the leaves and chop finely.
5.
Stir yogurt and tarragon leaves together in another bowl. Serve over the pears.
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