Pineapple and Strawberry Plate with Nut Dip
Pineapple and Strawberry Plate with Nut Dip - Fruity start to the day for small connoisseurs
Healthy, because
Even smarter
Nutritional values
Vitamin C is important for your child's immune system - three quarters of the recommended daily amount is available for breakfast! The nuts score points with plenty of vitamin E, which is a natural antioxidant that protects the body's cells, while spelt semolina has plenty of B vitamins and zinc.
With the fruit you have free choice! Prepare breakfast with blueberries and nectar! In autumn and winter plums, apples and pears taste great - then you can refine the nut dip with a knife tip of cinnamon.
(Percentage of daily recommendation)
| Calorie | 271 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.4 mg | (28 %) | ||
| Vitamin K | 2.3 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 54 mg | (57 %) | ||
| Potassium | 405 mg | (10 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.5 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 25 g |
Ingredients
- Ingredients
- 5 Tbsps Grape juice (about 75 ml)
- 1 Tbsp Wheat semolina
- 7 Hazelnuts
- ½ tsp Vanilla sugar
- 3 Strawberries
- 2 slices canned Pineapple (about 50 grams)
Kitchen utensils
Preparation steps
Bring the grape juice to a boil in a pot. Sprinkle in semolina while stirring with a wooden spoon and return to a boil. Remove from heat.
Coarsely chop hazelnuts with a large knife. Add to the pot along with the vanilla sugar and puree with an immersion blender.
Rinse and hull strawberries, pat dry and cut in half or quarters depending on size.
Drain pineapple and cut into pieces. Place on a plate with the strawberries and serve with the dip.
