Meringue Topped Baked Sharon Fruit

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Meringue Topped Baked Sharon Fruit
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
158
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie158 kcal(8 %)
Protein3.15 g(3 %)
Fat2.43 g(2 %)
Carbohydrates33.47 g(22 %)
Sugar added16.75 g(67 %)
Roughage3.49 g(12 %)
Vitamin A136.67 mg(17,084 %)
Vitamin D0 μg(0 %)
Vitamin E1.64 mg(14 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.14 mg(13 %)
Niacin0.9 mg(8 %)
Vitamin B₆0.09 mg(6 %)
Folate9.47 μg(3 %)
Pantothenic acid0.03 mg(1 %)
Biotin3.93 μg(9 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C6.3 mg(7 %)
Potassium190.2 mg(5 %)
Calcium19.45 mg(2 %)
Magnesium21.43 mg(7 %)
Iron0.3 mg(2 %)
Iodine9.19 μg(5 %)
Zinc0.24 mg(3 %)
Saturated fatty acids0.19 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2
umblemished, ripe Sharon fruits (Persimmon)
2
0.333 cup
2 tablespoons
sliced almonds

Preparation steps

1.
Wash and halve the Sharon fruits and place in an ovenproof dish. Beat the egg whites with the sugar until very stiff and pipe a large mound on top of each fruit half. Sprinkle with flaked almonds. Place in the oven at 200 degrees for 5 minutes, then serve on plates.