Filling High Protein Breakfast
Coconut and Mango Cream
with Dried Cranberries
(10 votes)
(10 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Calories:
308
calories
Calories
Healthy, because
Even smarter
Nutritional values
Yogurt provides bone-strengthening calcium, while coconut flakes and peanuts provide about half your daily requirement of vitamin B12, which is good for the heart and circulatory system.
This also makes for a quick and delicious breakfast.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
Calorie | 308 cal. | (15 %) | ||
Protein | 23 g | (23 %) | ||
Fat | 10 g | (9 %) | ||
Carbohydrates | 30 g | (20 %) | ||
Sugar added | 4 g | (16 %) | ||
Roughage | 5.5 g | (18 %) |
more nutritional values
Vitamin A | 0.5 mg | (63 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 1.4 mg | (12 %) | ||
Vitamin B₁ | 0.1 mg | (10 %) | ||
Vitamin B₂ | 0.5 mg | (45 %) | ||
Niacin | 6.6 mg | (55 %) | ||
Vitamin B₆ | 0.2 mg | (14 %) | ||
Folate | 79 μg | (26 %) | ||
Pantothenic acid | 1.4 mg | (23 %) | ||
Biotin | 16.3 μg | (36 %) | ||
Vitamin B₁₂ | 1.5 μg | (50 %) | ||
Vitamin C | 59 mg | (62 %) | ||
Potassium | 550 mg | (14 %) | ||
Calcium | 213 mg | (21 %) | ||
Magnesium | 55 mg | (18 %) | ||
Iron | 2.1 mg | (14 %) | ||
Iodine | 18 μg | (9 %) | ||
Zinc | 1.4 mg | (18 %) | ||
Saturated fatty acids | 5.9 g | |||
Uric acid | 24 mg | |||
Cholesterol | 1 mg |
Development of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- ½ Mango
- 2 Tbsps dried Cranberry
- 3 Tbsps Pineapple juice
- 2 tsps unsalted Shelled peanut
- 11 ozs Yogurt
- 3 Tbsps Coconut milk (9% fat)
- 2 Tbsps Shredded coconut
- 2 tsps honey
- mineral water (to taste)
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Bowl, 1 Peeler, 1 Fork, 1 Tablespoon, 1 Teaspoon, 1 Measuring cups
Preparation steps
1.
Peel mango half, slice flesh around the pit and then cut into small dice.
2.
Put mango in a bowl, add dried cranberries and pineapple juice, mix to combine and let stand about 5 minutes.
3.
Meanwhile, coarsely chop peanuts.
4.
Add yogurt, coconut milk, shredded coconut, and honey to the mango mixture and stir until creamy, thinning to taste with some mineral water.
5.
Divide coconut and mango mixture between 2 bowls. Sprinkle with peanuts and serve immediately.