Stuffed Cherry Tomatoes with Sprouts and Avocado Cream
(1 vote)
(1 vote)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
297
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 11.3 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 508 mg | (13 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 10 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the tomatoes
- 20 Cherry tomatoes
- 100 grams Alfalfa sprouts
- For the avocado cream
- 1 ripe Avocado
- 1 Tbsp lemon juice
- 200 grams Crème fraiche
- 100 milliliters Whipped cream (at least 30% fat content)
- salt
- freshly ground peppers
- Basil (for garnish)
Preparation steps
1.
For the tomatoes, rinse cherry tomatoes, cut off tops and scoop insides out gently with a small teaspoon. Rinse sprouts with cold water, shake dry and press into tomatoes, leaving center slightly open. For the avocado cream, cut avocado in half, remove pit, remove pulp, dice finely and mash with a fork.
2.
Immediately mix with lemon juice. Stir with creme fraiche and season with salt and pepper. Beat heavy cream until stiff and fold into avocado mixture. Season to taste if needed. Pour cream into a piping bag with a small spout and fill cherry tomatoes. Arrange on a serving platter and serve garnished with basil.
