Strawberry Compote with Sweet Mint-Basil Pesto
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(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
531
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 29 g | (116 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.5 mg | (54 %) | ||
| Vitamin K | 27 μg | (45 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 161 mg | (169 %) | ||
| Potassium | 920 mg | (23 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 110 mg | (37 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 85 mg | |||
| Cholesterol | 13 mg | |||
| Complete sugar | 62 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Strawberry compote
- 800 grams Strawberries
- 2 Apple
- juice of half lemons
- 60 grams sugar
- 400 milliliters Currant juice
- 3 Tbsps cornstarch
- 2 Tbsps Crème de cassis
- Pesto
- 1 bunch Basil
- ½ bunch mint
- 50 grams Pine nuts
- 50 grams blanched, peeled almonds
- 2 Tbsps Mascarpone
- 50 grams Yogurt (0.1% fat)
- 50 grams powdered sugar
- juice of half lemons
Preparation steps
1.
For the strawberry compote: Rinse, hull and halve or quarter strawberries, depending on size.
2.
Peel, quarter and core apples. Finely grate apples.
3.
In a saucepan, cook sugar until caramelized. Deglaze with currant juice and lemon juice. Add apple and cook briefly. Stir together cornstarch with cassis liqueur until smooth. Add mixture to sauce and cook until slightly thickened. Remove from heat and mix in strawberries. Let cool.
4.
For the pesto: Strip basil and mint leaves from stems. In a blender, combine herbs with pine nuts, almonds, mascarpone, yogurt, powdered sugar and lemon juice. Puree until smooth.
5.
Divide compote among small bowls and top with pesto. Serve with ladyfingers if desired.
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