Strawberry Cream Pie with Amaretto Macaroon Crust

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Strawberry Cream Pie with Amaretto Macaroon Crust
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Health Score:
63 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 4 h. 15 min.
Ready in
Calories:
4357
calories
Calories

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie4,357 cal.(207 %)
Protein116 g(118 %)
Fat313 g(270 %)
Carbohydrates259 g(173 %)
Sugar added168 g(672 %)
Roughage30.3 g(101 %)
Vitamin A2.4 mg(300 %)
Vitamin D6.2 μg(31 %)
Vitamin E30.8 mg(257 %)
Vitamin K72.6 μg(121 %)
Vitamin B₁1.1 mg(110 %)
Vitamin B₂2.9 mg(264 %)
Niacin28.8 mg(240 %)
Vitamin B₆1.2 mg(86 %)
Folate491 μg(164 %)
Pantothenic acid8.1 mg(135 %)
Biotin86.8 μg(193 %)
Vitamin B₁₂5.6 μg(187 %)
Vitamin C507 mg(534 %)
Potassium3,855 mg(96 %)
Calcium1,443 mg(144 %)
Magnesium503 mg(168 %)
Iron12.5 mg(83 %)
Iodine67 μg(34 %)
Zinc9.7 mg(121 %)
Saturated fatty acids155.6 g
Uric acid265 mg
Cholesterol642 mg
Complete sugar255 g

Ingredients

for
1
For the pie:
150 grams crumbled Amaretti cookies
100 grams butter
750 grams Strawberries
10 sheets gelatin
2 organic Limes (Juice and zest)
250 grams Quark
1 Vanilla bean
100 grams powdered sugar
500 grams Yogurt (0.1% fat)
400 milliliters Whipped cream
For decorating:
1 organic Lime
powdered sugar (for dusting)
2 Tbsps chopped Pistachio
How healthy are the main ingredients?
StrawberryWhipped creamPistachioLimeLime

Preparation steps

1.

For the pie: Line a springform pan with parchment paper. Mix the macaroons with the melted butter.Spread evenly on the bottom of the pan and press down well. Refrigerate.

2.

Rinse the strawberries and cut into pieces. Put about 250 grams aside for garnishing. Spread the rest over the pie crust.

3.

Soften the gelatin in cold water. Rinse the lime in hot water, dry it and grate the peel. Squeeze out the juice. Mix the juice and the zest with the quark, the vanilla seeds, lemon juice, powdered sugar and yogurt until smooth. Drain the gelatine and melt it in a small pan. Stir in 3-4 tablespoons of cream. Fold into the remaining cream. Whip the cream and fold into the lime juice mixture. Spread the cream into the pan. Refrigerate at least 3 hours to set.

4.

Preheat the oven to 70°C (approximately 150°F).

5.

For decorating: Rinse a lime with hot water and remove the ends. Cut into very thin slices and place on a baking sheet lined with parchment paper. Sprinkle with powdered sugar and allow to dry for about 1 hour in the oven. Remove from the oven and let cool.

6.

Loosen the cake from the pan before serving. Garnish with the remaining strawberries and lime slices. Sprinkle with pistachios and powdered sugar.