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Homepage Recipes Yogurt Strudel with Apple and Peach

Yogurt Strudel with Apple and Peach

Preparation steps

Płatki owsiane i otrębami pszennymi i miodem. Masę dzielimy na 2 części, jedną z nich wkładamy łyżką do szklanki albo do przezroczystego naczynia. Następnie obieramy brzoskwinię, blendujemy i mieszamy z jogurtem. Taki powstały jogurt brzoskwiniowy również dzielimy na połowę i 1 część nakładamy na mieszankę owsianą. Średniej wielkości jabłko obieramy i kroimy w kosteczkę. Połowę układamy na warstwę z jogurtu i powtarzamy czynności (płatki,jogurt,jabłko). Całość posypujemy cynamonem.
Preparation time
Minutes
Number of portions
1
Degree of flatness
1 / 5
Allergens
Apples, Rosaceae fruits, Salicylates, Milk, Lactose, Vitamin B12 (Cobalamin), Rennet, Peach, Stone Fruit, Birch Pollen-Related Oral Allergy Syndrome, Oats, Gluten, Honey, Wheat, Cinnamon, Coumarin
Occasions
-
Types
-
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 200 × Gram (1 g)
Weight 200 g
Apple
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Number of servings 180 × Gram (1 g)
Weight 180 g
Natural Yogurt 2%
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Number of servings 80 × Gram (1 g)
Weight 80 g
Peach
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Number of servings 20 × Gram (1 g)
Weight 20 g
Oat Flakes
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Number of servings 20 × Gram (1 g)
Weight 20 g
Bee Honey
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Number of servings 5 × Gram (1 g)
Weight 5 g
Wheat Bran
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Number of servings 1 × Portion (1 g)
Weight 1 g
Cinnamon

Nutritional composition for all portions of the recipe

Proteins 20%
12.46g / 80.61 g
Fats 30%
6.36g / 53.74 g
Carbohydrates 50%
73.45g / 89.57 g
Kcal
400.88Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is Polish. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.