Yogurt Jello with Vegetables

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Yogurt Jello with Vegetables
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Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 5 h. 40 min.
Ready in
Calories:
1936
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie1,936 cal.(92 %)
Protein64 g(65 %)
Fat148 g(128 %)
Carbohydrates84 g(56 %)
Sugar added0 g(0 %)
Roughage27.1 g(90 %)
Vitamin A5.2 mg(650 %)
Vitamin D4.8 μg(24 %)
Vitamin E19.8 mg(165 %)
Vitamin K170 μg(283 %)
Vitamin B₁1.9 mg(190 %)
Vitamin B₂2.7 mg(245 %)
Niacin24.4 mg(203 %)
Vitamin B₆2.2 mg(157 %)
Folate437 μg(146 %)
Pantothenic acid8.2 mg(137 %)
Biotin72.5 μg(161 %)
Vitamin B₁₂2.4 μg(80 %)
Vitamin C390 mg(411 %)
Potassium4,803 mg(120 %)
Calcium1,066 mg(107 %)
Magnesium260 mg(87 %)
Iron12 mg(80 %)
Iodine88 μg(44 %)
Zinc6.1 mg(76 %)
Saturated fatty acids72.9 g
Uric acid476 mg
Cholesterol300 mg
Complete sugar74 g

Ingredients

for
1
Ingredients
2 Zucchini
150 grams button Mushroom
2 carrots
400 grams Pumpkin
1 red Bell pepper
4 Tbsps olive oil
salt
freshly ground peppers
9 sheets gelatin
450 grams Greek Yogurt (0.1% fat)
150 milliliters Whipped cream
150 grams Crème fraiche
How healthy are the main ingredients?
PumpkinWhipped creamolive oilZucchinicarrotsalt

Preparation steps

1.

Rinse, trim and slice zucchinis into slices. Rinse mushrooms and chop. Peel carrots and cut into slices. Cut pumpkin into slices. Rinse bell pepper, cut in half, remove seeds and ribs and chop.

2.

Heat olive oil in a large pan and fry vegetables, turning occasionally, for about 15 minutes. Season with salt and pepper. Remove from pan and drain on paper towels. Cool.

3.

Soften gelatin in cold water. Mix yogurt, heavy cream and creme fraiche. Season with salt and pepper. Warm up 3-4 tablespoons of yogurt mixture in a small pot and add expressed gelatin. Stir well and add back to yogurt mixture. Mix vegetables with 3-4 tablespoons of yogurt mixture in a bowl.

4.

Line a loaf tin with plastic wrap. Pour in vegetables. Pour yogurt mixture over and spread by tapping loaf tin on work surface. Cover and chill in refrigerator for 5 hours. Remove plastic wrap and slice to serve.