Pineapple Yogurt
Pineapple Yogurt - A creamy snack or light dessert with a taste of the tropics
Healthy, because
Even smarter
Nutritional values
Yoghurt with fruit, nuts and honey is rightly on every menu in Southeast Europe or Arabia. This combination offers plenty of calcium and vitamin B6 and thus ensures well-functioning nerves.
The yoghurt dish also tastes great as a snack or light breakfast (sprinkle as desired with 2 tablespoons of muesli or wholemeal cornflakes per serving). Even if the enzyme bromelain is destroyed by heating, you should not necessarily store the dessert prepared. There is still the possibility that the enzyme makes the yoghurt bitter if not heated sufficiently. Add the yoghurt to the fruit just before serving.
(Percentage of daily recommendation)
| Calorie | 258 cal. | (12 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 4 g | (16 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 648 mg | (16 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 8 mg |
Ingredients
- Ingredients
- ½ lemon
- 1 Banana (about 200 grams)
- 1 pc Pineapple (about 100 grams)
- 1 heaping Tbsp Walnut (about 20 grams)
- 1 tsp sesame oil
- 2 tsps honey
- 11 ozs Yogurt (low-fat)
- ½ tsp ground Anise seed
Kitchen utensils
Preparation steps
Squeeze juice from lemon half.
Peel banana, cut into slices and sprinkle with 1 teaspoon lemon juice.
Peel pineapple and cut into small pieces.
Coarsely chop walnuts.
Heat sesame oil in a non-stick pan and cook pineapple and banana over medium heat, turning, for about 1 minute. Divide fruit between 2 small bowls and let cool 5-10 minutes.
Stir together honey, yogurt and anise and pour over fruit. Sprinkle with chopped walnuts and serve.
