Sweet Crackers with Avocado
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
Calories:
645
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 645 cal. | (31 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 484 mg | (12 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 26.3 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 38 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the cream:
- 150 grams cream cheese
- 50 grams powdered sugar
- 2 Tbsps lemon juice
- For the topping:
- 1 Avocado
- 4 Tbsps lemon juice
- 1 pomegranate
Preparation steps
1.
For the crackers: Heat the honey and butter in a pan until caramelized. Dip the corn cracker in and coat both sides. Let the crackers cool on a wire rack.
2.
For the cream: Mix the cream cheese with the powdered sugar and lemon juice and drizzle over the corn cracker. Cut the pomegranates in half, scrape out the seeds and peel.
3.
For the topping: Peel the avocado peel, remove the core and cut into pieces. Marinate the avocado pieces in the lemon juice marinade. Spread the pomegranate seeds on the corn crackers.
4.
For the caramel sauce: Heat 50 grams (approximately 3 1/2 tablespoons) butter with sugar in a pan. Remove from the heat. Add the remaining butter, melt and stir. Pour the sauce over the cracker tarts and serve.
