Yogurt cream with crumble, plums and nuts

Suitable for vegetarians
Type of dish: Dessert
Temperature: Room temperature, Cold
Seasonal period: All year
Allergens:
Gluten
Gluten
Milk
Milk
Nuts
Nuts
Ingredients for 5 portions
Ingredients for portions/units
Crumble 0.025 kg
Prunes 0.04 kg
Walnut 0.04 kg
Cream of yoghurt 0.625 kg
See Recipe
Plain flour 0.009 kg
Sugar 0.006 kg
Ground almond 0.004 kg
Butter 0.006 kg
Elaboration

For this recipe, the following elaborations are needed:

SET UP

  • Prepare the crumble, bake at 200 ºC, and set aside.
  • Cut the plum into 1 cm cubes.
  • Roughly chop the nuts.
  • For the set up of the dessert, place the crumble at the base of the transparent bowl, cover with the yogurt and finish with the plum and the chopped walnuts to garnish.
Nutritional information (1 portion)
Energy
264.24
kcal
Carbohydrates
12.97
g
Proteins
9.63
g
Lipids
18.97
g
Fiber 1.55 g
Saturates 9.61 g
Monounsaturated fatty acids 4.08 g
Polyunsaturated fatty acids 3.6 g
Cholesterol 16.63 mg
Calcium 197.09 mg
Iron 0.81 mg
Zinc 0.84 mg
Vitamin A 155.96 ug
Vitamin C 0.0 g
Folic acid 13.49 ug
Salt (Sodium) 3.06 mg
Sugars 4.4 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.