Yogurt Cream with Raspberries
(1 vote)
(1 vote)
Yogurt Cream with Raspberries - Creamy and fruity - just like a good dessert should be!
Health Score:
45 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
306
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 306 cal. | (15 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 39 g | (26 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 408 mg | (10 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 39 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 400 grams Raspberries
- 1 Tbsp powdered sugar (10 grams)
- 50 milliliters Apple juice
- 400 grams Quark
- 2 Tbsps Crème fraiche (40 grams)
- 200 grams Yogurt (low-fat)
- 4 Tbsps sugar (40 grams)
- 1 Tbsp Vanilla sugar (20 grams)
Preparation steps
1.
Sort raspberries, rinse and pat dry gently.
2.
Place powdered sugar in a saucepan over medium heat and cook until slightly caramelized, 2-3 minutes. Deglaze with apple juice and add about 3/4 of the raspberries. Bring to a boil, remove from heat and let cool.
3.
Place the quark, creme fraiche, yogurt, sugar and vanilla sugar in a bowl and stir until smooth.
4.
Divide quark cream among 4 bowls, drizzle with raspberry sauce and garnish with remaining raspberries.
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