Nectarines with Basil Mascarpone Cream
Nectarines with basil mascarpone cream - Delicious fruity summer dessert
Healthy, because
Even smarter
Nutritional values
The secondary plant substance quercetin from Nectarines can lift the mood and even counteract depressive moods. Mascarpone scores with vitaminB2, which is important for nerve development and energy metabolism.
If you can't get nectarines, you can make this fruity summer dessert with peaches instead. In late summer, plums are also a good choice. If you want to save a few calories, you can replace some of the mascarpone with cottage cheese.
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18.7 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 2.5 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 537 mg | (13 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 92 μg | (46 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 13.6 g | |||
| Uric acid | 40 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 44 g |
Ingredients
- Ingredients
- 6 Nectarine
- 6 ozs natural Apple juice
- 2 Tbsps Raw cane sugar
- 5 Basil
- ½ organic lemon
- 7 ¼ ozs Mascarpone
- 2 Tbsps milk (whole)
- 2 Tbsps honey
Preparation steps
Wash the nectarines, cut them in half, pit them and place them in an ovenproof dish with the cut sides facing down. Mix apple juice and sugar, pour over nectarines and bake in preheated oven at 200 °C / 400˚ F for 25-30 minutes.
Meanwhile, wash basil, shake dry, pluck leaves, set aside a few small leaves for garnish; chop the rest. Rinse lemon under hot water, rub dry, grate peel and squeeze juice.
Mix mascarpone with milk, 2 tablespoons lemon juice and 1 tablespoon honey. Mix in chopped basil and stir cream until smooth.
Spread the baked nectarines with the cut surfaces facing upwards on 4 plates, drizzle with the syrup from the mold and sprinkle with some lemon zest. Top each with 1 dollop of basil mascarpone cream, drizzle everything with a little honey and garnish with basil leaves set aside.
