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GREEK YOGHURT STRAWBERRY FOOL

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.0552
Energy (kCal)627.7
Carbohydrates (g)35.0208
Total fats (g)55.868
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place strawberries in a medium sized bowl. Sprinkle with sugar; allow to sit, tossing occasionally, until juices are released and sugar dissolved, about 30 minutes. | 2. Using a potato masher, gently mash strawberries until you have a pulpy puree. It is best NOT to use a blender or food processor because it will liquefy the berries. | 3. In a large bowl stir together yoghurt, honey, almond extract and lemon zest. Gently fold in the strawberry puree. | 4. Chill in refrigerator for at least 1 hour. Serve in dessert bowls garnished with slivered almonds. | 5. Raspberries can be substituted or use your imagination. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    strawberry 3 cups hulled chopped 145.92 35.0208 3.0552 1.368
    natural cane sugar 1 tablespoon - - - -
    greek yogurt 1 1/2 cups - - - -
    honey 2 tablespoons - - - -
    almond extract 1/2 teaspoon - - - -
    lemon zest 1/2 teaspoon - - - -
    almond 1/4 cup slivered toasted 481.78 0.0 0.0 54.5

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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