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Fruit Salad With Fresh Mint

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.7084
Energy (kCal)231.7643
Carbohydrates (g)56.8786
Total fats (g)1.5267
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the fruit in a large mixing bowl. | 2. Add the sugar, orange juice and mint. | 3. Mix to coat evenly. | 4. For the dressing, whisk the sherry into the yogurt. | 5. Distribute fruit salad among 4 individual serving bowls. | 6. Top each portion with 2 tablespoons of the sherried yogurt and garnish with chopped mint. | 7. Refrigerate for 1 hour to chill before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    strawberry 8 ounces hulled 72.5747 17.4179 1.5195 0.6804
    blueberry 3 ounces 48.4776 12.3235 0.6294 0.2807
    plum 1 pitted sliced 75.9 18.843 1.155 0.462
    cantaloupe ball 8 - - - -
    honeydew ball 8 - - - -
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    orange juice 2 tablespoons squeezed 13.95 3.2239999999999998 0.217 0.062
    mint 1 tablespoon chopped 2.508 0.4794 0.1875 0.0416
    nonfat vanilla yogurt 1/2 cup - - - -
    sherry wine 1 tablespoon - - - -

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



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