Yogurt Cream with Cranberries and Blackberries

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Yogurt Cream with Cranberries and Blackberries
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Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
403
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie403 cal.(19 %)
Protein10 g(10 %)
Fat17 g(15 %)
Carbohydrates50 g(33 %)
Sugar added28 g(112 %)
Roughage1.9 g(6 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.5 μg(3 %)
Vitamin E1 mg(8 %)
Vitamin K3.7 μg(6 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.4 mg(20 %)
Vitamin B₆0.1 mg(7 %)
Folate25 μg(8 %)
Pantothenic acid0.7 mg(12 %)
Biotin7 μg(16 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C15 mg(16 %)
Potassium360 mg(9 %)
Calcium157 mg(16 %)
Magnesium32 mg(11 %)
Iron1 mg(7 %)
Iodine8 μg(4 %)
Zinc0.7 mg(9 %)
Saturated fatty acids9.7 g
Uric acid14 mg
Cholesterol44 mg
Complete sugar47 g

Ingredients

for
4
Ingredients
100 grams Blackberry
100 grams Cranberry
50 milliliters dry Red wine
100 milliliters black Currant juice
½ fresh lemon (zested and juiced)
1 Tbsp honey
200 grams Natural yogurt
200 grams Quark
150 milliliters Whipped cream
80 grams powdered sugar
How healthy are the main ingredients?
Whipped creamBlackberryCranberryhoneylemon

Preparation steps

1.

Rinse blackberries and cranberries. Combine red wine with black currant juice, lemon juice and honey, bring to a boil. Lower heat and simmer. Add berries, remove from heat and allow to cool, stirring occasionally.

2.

Combine yogurt with quark, lemon zest and powdered sugar until smooth. Fold in whipped cream.

3.

Pour berry compote into four glasses, top with cream and drizzle with 1 tablespoon of compote. Place the rest of compote into a separate bowl. Serve cream accompanied by compote.

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