Yogurt and Cream Cheese Dessert with Berries
with fruits
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
391
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 4.4 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 43 mg | (45 %) | ||
| Potassium | 421 mg | (11 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 14.6 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 6 sheets white gelatin
- 2 Peaches (canned)
- 200 grams low calorie cream cheese
- 250 grams low-fat Yogurt
- 50 grams powdered sugar
- 2 packets Vanilla sugar
- 100 grams Whipped cream
- 250 grams mixed Berry
- Lemon balm (for garnish)
Preparation steps
1.
Soak the gelatin in cold water and purée the peaches.
Mix the cream cheese with the yogurt, powdered sugar and vanilla until smooth.
Squeeze out the gelatin and dissolve over low heat.
2.
Stir in the peach purée, and then mix into the yogurt, stirring constantly. Leave to cool so that the mixture starts to gel.
3.
Whip the cream until stiff and fold into the yogurt. Pour into serving glasses.
4.
Rinse the berries and gently pat dry. Scatter over the cream and serve garnished with lemon balm.
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