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.
How to Prepare
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.
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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