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Vanilla Apricot Cream
(0 votes)
Health Score:
63 / 100
Difficulty:
easy
Preparation:
40 min.
Preparation
Calories:
286
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 286 cal. | (14 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 8.6 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 484 mg | (12 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 31 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- ⅛ l milk
- ½ Vanilla bean
- 2 egg yolks
- 50 grams sugar
- 8 ripe Apricot
- lemon juice
- ⅛ l Whipped cream
- 200 grams Raspberries
- powdered sugar (for dusting)
Preparation steps
1.
Boil milk with vanilla pod, take pan from heat. Whisk egg yolks with sugar until fluffy, add hot vanilla milk and remove vanilla pod. Return everything to the pot and whisk on medium heat until creamy. Rinse and dry apricots, halve and pit. Set four pieces aside, purée the remaining apricots and strain through a fine sieve. Fold puree into cream, season with lemon juice and refrigerate.
2.
Whip heqvy cream and fold into apricot cream. Place apricots and cream into dessert glasses and serve.
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