Yogurt and Apple Compote Parfaits with Honeyed Hazelnuts
Yogurt and Apple Compote Parfaits with Honeyed Hazelnuts - So easy and so tasty!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 343 mg | (9 %) | ||
| Calcium | 117 mg | (12 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 30 g |
Ingredients
- Ingredients
- 1 Vanilla bean
- 3 Tbsps Hazelnuts about 60 grams (approximately 2 ounces)
- 3 tart Apple (such as Granny Smith)
- 1 Tbsp lemon juice
- 2 Tbsps Apple juice
- 300 grams Yogurt (low-fat)
- 2 Tbsps Acacia honey
Preparation steps
Cut the vanilla bean in half lengthwise and scrape out the seeds. Coarsely chop the hazelnuts.
Peel the apples, cut into quarters, remove the cores and cut into cubes. Combine the apples, vanilla bean seeds, lemon juice, and 3 tablespoons of water in a saucepan and simmer over medium heat for about 10 minutes, until the apples are tender. Stir in the apple juice and puree with an immersion blender until slightly chunky. Remove from heat and allow to cool.
Toast the chopped hazelnuts in a dry skillet until fragrant. Stir in the honey, let caramelize slightly and remove from heat.
Layer the apple compote and yogurt into 4 serving glasses, top with the honeyed hazelnuts and refrigerate for at least 1 hour before serving.
