Sweet Berry Spread
with Slivered Almonds
Sweet Berry Spread - Full of fruit flavor with a slight bite
| Fat | 1 g | |
| Saturated Fat Acids | 0.1 g | |
| Protein | 0 g | |
| Roughage | 0.5 g | |
| Sugar added | 4 g | |
| Calorie | 26 |
| Carbohydrates/g | 4 |
| Bread exchange unit | 0.5 |
| Cholesterol/mg | 0 |
| Uric acid/mg | 22 |
| Vitamin A/mg | 0 |
| Vitamin D/μg | 0 |
| Vitamin E/mg | 0.5 |
| Vitamin B₁/mg | 0 |
| Vitamin B₂/mg | 0 |
| Niacin/mg | 0.1 |
| Vitamin B₆/mg | 0 |
| Folate/μg | 2.4 |
| Pantothenic acid/mg | 0 |
| Biotin/μg | 0.2 |
| Vitamin B₁₂/μg | 0 |
| Vitamin C/mg | 1 |
| Potassium/mg | 22 |
| Calcium/mg | 6 |
| Magnesium/mg | 5 |
| Iron/mg | 0.1 |
| Iodine/μg | 0 |
| Zinc/mg | 0.1 |
Product recommendation
Preparation
Kitchen utensils
Preparation steps
Arrange the berries on a large plate and let thaw according to package instructions.
Rinse a screw-top jar (200 ml) (approximately 3/4 cup capacity) and lid in a pot of boiling water and leave upside down to dry on a kitchen towel.
Toast the almonds in a dry non-stick pan until light brown. Allow to cool on a plate.
Combine the thawed berries with the jam sugar in a tall vessel. Puree with an immersion blender until the mixture begins to set, about 45 seconds.
Sprinkle the toasted almonds onto the berry puree and stir to combine. Pour through a funnel into the prepared jar and seal. Refrigerate and use within 7-10 days.
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