Sweet Fruit Layered Stacks

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Sweet Fruit Layered Stacks
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
348
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie348 kcal(17 %)
Protein8.32 g(8 %)
Fat4.45 g(4 %)
Carbohydrates76.46 g(51 %)
Sugar added12.57 g(50 %)
Roughage6.91 g(23 %)
Vitamin A240.45 mg(30,056 %)
Vitamin D0 μg(0 %)
Vitamin E2.21 mg(18 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.18 mg(16 %)
Niacin3.24 mg(27 %)
Vitamin B₆0.47 mg(34 %)
Folate116.65 μg(39 %)
Pantothenic acid0.89 mg(15 %)
Biotin2.06 μg(5 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C174.01 mg(183 %)
Potassium719.98 mg(18 %)
Calcium116.72 mg(12 %)
Magnesium53.63 mg(18 %)
Iron1.12 mg(7 %)
Zinc0.55 mg(7 %)
Saturated fatty acids1.78 g
Cholesterol11.34 mg

Ingredients

for
4
Ingredients
2 Mangoes (stoned)
1 small Pineapple (peeled and cored)
1 cup Greek yogurt
1 tablespoon ground almonds (to garnish)
red amaranth micro green (to garnish)
For the plum puree
3 cups Plum (stoned and roughly chopped)
¼ cup caster sugar
½ teaspoon ground cinnamon
How healthy are the main ingredients?
PlumalmondMangocinnamon

Preparation steps

1.
Prepare the puree by tossing the plums with the cinnamon and sugar in a mixing bowl.
2.
Saute the plums in a frying plan for 5 minutes over a medium heat until soft, using a little water if it looks dry. Transfer to a food processor and blitz until smooth.
3.
Pass through a sieve and collect the puree in a bowl underneath. Cover and chill until needed.
4.
Use a mandolin to finely slice the pineapple to roughly 3mm thickness. Square off the edges so that you are left with square shaped slices of pineapple.
5.
Lay the mango on a flat surface and finely slice strips of flesh.
6.
Build the lasagnes by arranging the mango overlapping in a square shape on a glass serving plate. Top with a few square slices of pineapple.
7.
Carefully spread the Greek yoghurt on top, going all the way to the edges. Place another square slice of pineapple on top of the yoghurt, and follow with the overlapping mango like was done for the base layer.
8.
Top with a couple more square slices of pineapple and carefully spread a final layer of yoghurt on top.
9.
Spoon a generous tablespoon of the plum puree on top of the yoghurt and garnish with a pinch of ground almonds.
10.
Finish with a red amaranth micro herb garnish and serve.
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