Publicidad
Strawberry fancy
Preparation: approx. 20 min.
Cooling time: approx. 1 hour
100 g
White chocolate, finely chopped
1 Tbsp
Ginger, finely grated
200 ml
Whipping cream
250 g
Strawberries, cored
1. Place chocolate in a thin-walled bowl and
suspend above slightly boiling water - the
bowl must not touch the water. Melt the
chocolate and stir until smooth. Remove,
slightly cool down and stir in the ginger.
2. Whip the cream until it has just stiffened
and then thoroughly fold into the
chocolate. Spoon the resulting mousse
into a piping bag with a serrated nozzle
(approx. 8 mm Ø) and cool for approx.
1 hour. Pipe the mousse into the
strawberries.
Per serving: 325 kcal, F 26 g, Carbs 19 g, E 3 g
10
Apples with
blueberries
Preparation: approx. 10 min.
Baking: approx. 30 min.
125 g
Quark, semi-fat
2 Tbsp
Almonds, peeled and ground
1 Tbsp
Pear syrup or liquid honey
1
Egg
60 g
Blueberries
4
Apples (approx. 160 g each,
e. g. Gravenstein), cored
1. Thoroughly mix the quark, almonds, pear
syrup and egg and fold in the blueberries.
Stuff the apples with the mixture and place
in an oven-proof deep dish.
2. Baking: approx. 30 min. in the middle of
the oven preheated to 200 °C.
Per serving: 175 kcal, F 6 g, Carbs 24 g, E 6 g
Quinoa salad
Preparation: approx. 40 min.
Filling for approx. 24 cherry tomatoes or
similar-sized vegetable segments
1 Tbsp
Olive oil
1
Onion, finely chopped
1 Tbsp
Liquid honey
125 g
Quinoa (e.g., Tricolore)
200 ml
Water
1 Tsp
Salt
1 Tbsp
Coarse mustard
1 Tbsp
White balsamic vinegar
2 Tbsp
Olive oil
Salt and pepper as required
1. Warm up the oil in a pan. Slightly sauté the
onion, add honey and quinoa, sauté for a
short while. Add water, salt, bring to a boil,
cover and simmer at low heat for approx.
20 min.
2. Combine the mustard, balsamic and oil.
Add the quinoa, mix well and season. Stuff
the vegetables.
Per serving: 227 kcal, F 11 g, Carbs 26 g, E 15 g
Cheese mousse
Preparation: approx. 20 min.
Filling for approx. 24 cherry tomatoes or
similar-sized vegetable segments
100 g
Gorgonzola
½
Bunch parsley
200 ml
Whipping cream
Salt and pepper as required
Some parsley twigs as garnish
Purée the Gorgonzola with the parsley and the
cream and season. Spoon the resulting mousse
into a piping bag with serrated nozzle (approx.
8 mm Ø). Stuff the vegetables and garnish
with parsley.
Per serving: 255 kcal, F 25 g, Carbs 2 g, E 6 g
11
Publicidad
