Strawberry Curd with Brown Bread
(1 vote)
(1 vote)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
508
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 508 cal. | (24 %) | ||
| Protein | 24 g | (24 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 6.9 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 96 mg | (101 %) | ||
| Potassium | 584 mg | (15 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 74 mg | (25 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams ripe Strawberries
- 2 Tbsps lemon juice
- 3 Tbsps powdered sugar
- 600 grams Quark
- 1 Vanilla bean (seeds scraped)
- 200 milliliters Whipped cream (at least 30% fat)
- 200 grams Pumpernickel bread
- 250 milliliters Strawberry juice
- 1 packet red Pie glaze
Preparation steps
1.
Rinse, trim and halve the strawberries. Mix half of the strawberries with 1 tablespoon lemon juice and 1 tablespoon powdered sugar and puree through a fine sieve. Mix the rest of the berries with the puree. Mix the quark with the vanilla and the remaining lemon juice and the powdered sugar.
2.
Whip the cream and mix with the quark mixture. Crumble the bread coarsely. Spoon 1/3 of the quark mixture into 4 dessert bowls, smooth the top, top with the strawberries and add another 1/3 of the quark. Sprinkle the crumbled bread over the top and spoon the remaining quark mixture over.
3.
Mix the juice with the glaze in a saucepan, briefly boil, remove from heat and spoon over the desserts. Refrigerate for at least 1 hour. Serve chilled.
