Berries on Fruit Sauces
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
225
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 225 cal. | (11 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 17.4 μg | (29 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.4 mg | (20 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 85 mg | (89 %) | ||
| Potassium | 610 mg | (15 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 48 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 33 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the sauces
- 4 Apricot
- 200 grams Raspberries
- 200 grams Blackberry
- 3 Tbsps sugar
- 3 tsps lemon juice
- To serve
- 400 grams mixed Berry
- powdered sugar
- 2 Tbsps very finely chopped Pistachio
- mint
Preparation steps
1.
For the sauces, blanch and peel the apricots, remove the pits and purée with 1 tablespoon of sugar and 1 teaspoon of lemon juice. Strain through a sieve.
2.
Boil the raspberries and blackberries separately with 2 tablespoons of water, 1 tablespoon of sugar and 1 teaspoon of lemon juice. Simmer for a few minutes and then pass each through a sieve. Allow to cool.
3.
To serve, pick out the berries and if necessary, rinse and pat dry.
4.
Drizzle the fruit sauces decoratively on plates, scatter the berries over the top and shower with powdered sugar and pistachios. Serve garnished with mint.
