Mixed Berry and Yogurt Cream Trifle
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
425
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 425 cal. | (20 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 31 g | (124 %) | ||
| Roughage | 5 g | (17 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 9 μg | (20 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 578 mg | (14 %) | ||
| Calcium | 197 mg | (20 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 57 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Raspberries (fresh)
- 100 grams Currants (red, fresh)
- 150 grams Blackberry
- 100 grams Meringue (store-bought, pre-made)
- 1 Vanilla bean
- 1 lemon (organic, zested)
- 200 grams Quark
- 100 grams cream cheese (reduced fat)
- 250 grams Yogurt (0.1% fat) (whole milk)
- 2 Tbsps cane sugar
- mineral water
Preparation steps
1.
Rinse berries under cold running water and drain well. Coarsely crumble the meringue. Spread the berries on the bottom of a glass trifle dish and then sprinkle with half the meringue crumbs.
2.
Halve the vanilla bean lengthwise and scrape out the seeds. Combine vanilla seeds with cottage cheese, cream cheese, yogurt, lemon zest and sugar until smooth, adding in a bit of mineral water if needed for desired consistancy.
3.
Pour the yogurt cream over the berries, and sprinkle top with the remaining meringue crumbs.Chill in refrigerator until ready to serve.
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