Meringue with Blueberries, Yogurt and Pecans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 674 cal. | (32 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 106 g | (71 %) | ||
| Sugar added | 85 g | (340 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin K | 22.4 μg | (37 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 454 mg | (11 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 99 g |
Ingredients
- For the meringue
- 5 egg whites
- 1 pinch salt
- 300 grams sugar
- 1 tsp apple cider vinegar
- 2 Tbsps cornstarch
- For the nuts
- 100 grams peeled Pecan
- 2 Tbsps powdered sugar
- For the yogurt
- 600 grams Blueberries
- 300 grams Yogurt (0.1% fat)
- 1 Tbsp lemon juice
- 2 Tbsps honey
Preparation steps
For the meringue: Preheat oven to 140°C (approximately 275°F).
Beat egg whites with salt until stiff. Sprinkle in the sugar while beating. Add vinegar and gradually stir in cornstarch. Spoon meringue onto a baking sheet lined with parchment paper about 3 cm (approximately 1 inch) thick and bake in preheated oven for about 45 minutes. Then remove from oven and let cool completely on the sheet.
For the nuts: Fry nuts in a hot pan until fragrant, sprinkle with powdered sugar and caramelize. Spread on a piece of wax paper and allow to cool.
For the yogurt: Rinse blueberries and pat dry. Puree 1/3 through a sieve and mix with yogurt, lemon juice and honey.
Crumble meringue into chunks. Chop nuts coarsely and mix with the meringue and blueberries.
Spoon into bowls and serve drizzled with the yogurt sauce.
