Parfaits with Citrus and Red-wine Stewed Figs
(1 vote)
(1 vote)
Parfaits with citrus and red-wine stewed figs - A delicious and light winter dessert.
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
329
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 329 cal. | (16 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 604 mg | (15 %) | ||
| Calcium | 171 mg | (17 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 4.9 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 50 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 dried Figs
- 50 milliliters dry Red wine
- 1 Tbsp honey
- 2 Oranges
- 2 Mandarin orange
- 1 Apple
- 100 milliliters Whipped cream
- Ground cinnamon
- 2 Tbsps Vanilla sugar
- 150 grams Quark
Preparation steps
1.
Coarsely chop figs. In a saucepan, bring wine and honey to a boil. Pour mixture over figs and let cool.
2.
Meanwhile, cut off peel and bitter white pith from oranges and mandarins. Quarter and cut into slices. Rinse, quarter and core apples. Peel if desired and cut into pieces.
3.
Mix figs with oranges (reserving up to 4 pieces for garnish). Mix in mandarin slices and apple pieces.
4.
Whip cream with cinnamon and vanilla sugar until stiff. Whip quark with an immersion blender until creamy, then fold into whipped cream. In 4 glasses, arrange fruit mixture and whipped cream in alternating layers. Garnish with reserved orange slices.
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