Sea Buckthorn Cream
Sea Buckthorn Cream - A potent dessert that's just right for the cold season
Healthy, because
Even smarter
Nutritional values
Sea buckthorn, with its vitamin C content which is 10 times higher than lemons, is a power defender. And there's more to it than that: Lots of vitamin E with an anti-aging effect, lots of beta-carotene as a free radical scavenger and quantities of B vitamins that are otherwise only found in animal foods.
Tip for the calorie-saving programme: sweetener instead of sugar! And a shopping tip: If possible, use organic grapes, because conventionally grown fruit is often contaminated with residues of chemical pesticides.
(Percentage of daily recommendation)
| Calorie | 483 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 18 g | (72 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 10.7 μg | (18 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 632 mg | (16 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 71 g |
Ingredients
- Ingredients
- 7 ozs seedless green Grape
- ½ lemon
- 1 half Vanilla bean
- ¾ cup white Grape juice
- 1 Tbsp honey
- 2 tsps cornstarch
- 5 ozs Quark
- 2 ozs cane sugar
- 4 Tbsps Sea buckthorn
- 2 slices Pumpernickel bread (about 80 grams)
Kitchen utensils
Preparation steps
Rinse grapes, drain and halve. Squeeze juice from lemon. Halve the vanilla-bean half lengthwise.
Reserve 4 tablespoons grape juice. Combine remaining grape juice with the lemon juice, honey and vanilla bean pod in a pot and bring to a boil.
Whisk the cornstarch into the reserved grape juice, then stir this mixture into the boiling juice and return to a boil.
Stir halved grapes into the boiling liquid, remove from heat and let cool completely in the pot, about 90 minutes.
Beat together the quark and sugar until creamy, 2-3 minutes.
Stir the sea buckthorn drink into the quark mixture. Refrigerate until ready to use.
Finely grind the pumpernickel in a food processor.
Toast breadcrumbs in a small dry pan over medium heat until slightly darkened, stirring, 4-5 minutes. Transfer to a plate and let cool. (Crumbs will continue to crisp as they cool, so be sure not to overcook them.) Divide sea buckthorn cream among glasses, top with grape compote, sprinkle with breadcrumbs and serve.
