Herb Cream Sauce
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
Calories:
172
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 172 cal. | (8 %) | ||
| Protein | 3.78 g | (4 %) | ||
| Fat | 15.48 g | (13 %) | ||
| Carbohydrates | 5.44 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.32 g | (1 %) |
more nutritional values
| Vitamin A | 215.27 mg | (26,909 %) | ||
| Vitamin D | 0.74 μg | (4 %) | ||
| Vitamin E | 0.48 mg | (4 %) | ||
| Vitamin B₁ | 0.01 mg | (1 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 0.34 mg | (3 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 5.04 μg | (2 %) | ||
| Pantothenic acid | 0.14 mg | (2 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 4.87 mg | (5 %) | ||
| Potassium | 178.67 mg | (4 %) | ||
| Calcium | 111.04 mg | (11 %) | ||
| Magnesium | 6.35 mg | (2 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.16 mg | (2 %) | ||
| Saturated fatty acids | 9.67 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 56.6 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 handful mixed Fresh herbs (such as mint, basil, parsley, dill, wild garlic)
- 2 Tbsps Cress
- ½ lemon
- 150 grams Yogurt (0.1% fat)
- 200 grams Whipped cream
- salt
- peppers
Preparation steps
1.
Rinse the herbs, pat dry, and remove the leaves from the stems. Finely chop the cress. Squeeze the juice from the lemon. Add the yogurt to a bowl, and add the herbs.
2.
Step 2
3.
Puree the yogurt and the herbs with an immersion blender.
4.
Step 3
5.
Add the sour cream to the herb-yogurt mixture, and whisk until combined.
6.
Step 4
7.
Add the lemon juice to the herb cream, and season to taste with salt and pepper.
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