Almond Quark Cream with Mango and Pumpernickel Coconut Crunch

Almond Quark Cream with Mango and Pumpernickel Coconut Crunch

Blood Sugar: 7Servings: 2Preparation Time: 20minMeal Category: Snack
Micronutrients:MagnesiumCalciumFolate

Macronutrients per 100g

Energy
148kcal
Sugar
6g
Fat
8g
Fiber
1g
Sat fat
4g
Protein
6g
Carbs
12g
Sodium
25mg

Ingredients

  • 0.5 Mango
  • 250g / 8.8 oz Curd low-fat
  • 125g / 4.4 oz Unsweetened almond yogurt
  • 0.5 tsp Ground vanilla
  • 0.5 Organic lemon juice and zest
  • 0.5 tsp Virgin coconut oil or neutral vegetable oil
  • 2 tbsp Coconut flakes

Preparation

  1. Peel the mango, remove the stones, and cut into small cubes.
  2. Mix quark and almond yogurt in a bowl, add vanilla, lemon juice, and zest, then sweeten with 2 tsp honey if desired.
  3. Crumble the pumpernickel slices.
  4. Heat oil in a non-stick pan and fry the pumpernickel crumbs and coconut flakes for 2-3 minutes, stirring until crispy. Remove from heat and let cool.
  5. Serve the cream in glasses, add the mango cubes, and sprinkle the pumpernickel coconut crunch on top.

Micronutrients % of RDI

Iron
3% of RDI
Magnesium
11% of RDI
Vitamin C
11% of RDI
Omega 3
4% of RDI
Vitamin A
16% of RDI
Calcium
11% of RDI
Folate
23% of RDI

Good to know

Pumpernickel is a whole grain bread made from rye meal, plumped rye grains, and sourdough, creating a distinct caramel aroma. It is fiber-rich and helps maintain stable blood sugar levels.
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Almond Quark Cream with Mango and Pumpernickel Coconut Crunch Recipe | GrowwW | GrowwW