Oatmeal Biscuits with Strawberry Cream
These delicious biscuits are rich in magnesium, which can help lower blood pressure.
You can vary the fruit component in these small oat tarts as you wish and adapt them to the fruit season. They taste great with raspberries, blueberries, peaches, or mangoes.
(Percentage of daily recommendation)
| Calorie | 266 cal. | (13 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 253 mg | (6 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 31 mg |
Ingredients
- Ingredients
- 4 ozs Oatmeal (not instant)
- 2 Tbsps Whole wheat flour
- 1 pinch salt
- ½ tsp cream of tartar
- 2 ozs cane sugar
- 2 ozs Cultured butter (room temperature)
- 1 lb Strawberries
- 1 lemon
- 4 Sheets white gelatin
- 5 ozs Yogurt (low-fat)
- 1 oz liquid honey
- 2 ozs Whipped cream
Preparation steps
In a mixing bowl, combine oats, whole wheat flour, salt, cream of tartar and sugar.
Cut butter into small pieces, add to mixture and knead with the dough hook attachment of a hand mixer to form a dough.
Divide dough into six portions and roll each portion on a floured surface into a flattened disc of 10 cm (approximately 4 inches) in diameter.
Line a baking sheet with parchment paper, spread discs on the sheet, and pierce each disc with a fork multiple times. Bake in a preheated oven at 400°F/convection 350°F on the middle rack of the oven for about 15 minutes.
Meanwhile, rinse strawberries, hull and gently pat dry with paper towels. Place half of the strawberries in a high vessel and puree with a blender or immersion blender.
Rinse lemon with hot water, dry, grate peel finely and add about 1/3 cup of the zest to strawberry puree.
Soak gelatin in cold water. Squeeze out excess water, put gelatin in a pot and heat, stirring, until dissolved.
Gradually stir strawberry puree into the dissolved gelatin, then slowly stir in yogurt and honey. Allow mixture to cool.
Remove oat biscuits from oven and let cool on a wire rack for about 30 minutes.
Beat cream in a high vessel until stiff, then gently fold into strawberry yogurt and strawberry mixture. Use a spoon to spread strawberry yogurt cream on oat biscuits. Garnish with remaining strawberries and serve.