Orange Sorbet with Brazil Nuts and Pistachios
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
4 h. 15 min.
Preparation
Calories:
223
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 137 mg | (144 %) | ||
| Potassium | 613 mg | (15 %) | ||
| Calcium | 137 mg | (14 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 57 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 35 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 5 Oranges
- 50 milliliters Sugar syrup
- ½ tsp Ground cinnamon
- 1 organic Orange
- 2 egg whites
- 10 Brazil nut
- 1 sprig fresh mint
- 1 Tbsp chopped Shelled pistachio
Preparation steps
1.
For the orange sorbet: Rinse the 5 oranges under hot water, wipe dry and squeeze the juice into a bowl. Stir the sugar syrup and cinnamon into the orange juice. Pour into a metal bowl and freeze for 1 1/2 hours.
In a bowl, beat the egg whites until stiff. Fold into the frozen orange mixture. Freeze, stirring every 30 minutes, until set, about 2 1/2-3 hours. The mixture should be very creamy at the end.
2.
For garnish: Rinse the organic orange under hot water, wipe dry and cut into slices. Cut each slice in half. Coarsely chop the brazil nuts. Rinse the mint, shake dry and pluck leaves.
3.
For serving: Dollop large scoops of the sorbet on chilled plates. Garnish with the orange slices, brazil nuts, pistachios and mint leaves.
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