Strawberry Soup with Egg White Balls
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 41 min.
Ready in
Calories:
179
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 179 cal. | (9 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.6 μg | (21 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 59 mg | (62 %) | ||
| Potassium | 360 mg | (9 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 26 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the soup
- 400 grams Strawberries
- 250 grams Yogurt (0.1% fat)
- 200 milliliters milk
- 2 Tbsps honey
- 1 splash lemon juice
- For the balls
- 2 egg whites
- 1 pinch salt
- 2 Tbsps sugar
Preparation steps
1.
For the soup: rinse strawberries, remove stems and cut in half. Set aside 8 strawberry halves for garnishing. Combine the rest with yogurt, milk, honey and lemon juice and puree. Refrigerate.
2.
For the balls: pour water (up to 4 cm) (approximately 1 1/2 inches) in a wide pot, bring to a boil. Beat egg whites with salt and sugar until stiff. With 2 tablespoons, take out egg whites' balls and gently slide into water and cover. Turn off heat and let stand for 3 minutes, turn over egg whites' balls and let stand for 3 more minutes. Pour cold soup into bowls. With a slotted spoon, take out egg white balls and place on top of soup.
3.
Garnish with remaining strawberries and serve.
