Turkse yoghurt met passievrucht
Met vijgen en pompoenpitten
4.1
(31)
Allergens:
Melk (inclusief lactose)
•Ei
•Zwaveldioxide en sulfiet
•Gluten
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Total
Cooking Time
DifficultyEasy
Ingredients
Serving amount
250 milliliters
Labne
(Contains: Melk (inclusief lactose), Ei, Zwaveldioxide en sulfiet)
50 g
Meergranenvlokken
(Contains: Gluten)
2 unit
Passievrucht
25 g
Gedroogde vijgenstukjes
20 g
Pompoenpitten
(May be present: Noten, Sesamzaad, Pinda's)
Nutrition Values
/ per serving
Energy (kJ)1410 kJ
Calories337 kcal
Fat18 g
Saturated Fat10 g
Carbohydrate30 g
Dietary Fiber5 g
Protein12 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Cooking Steps
1
Verdeel de yoghurt over de kommen. Roer de meergranenvlokken door de yoghurt.
2
Snijd de passievruchten doormidden, lepel het vruchtvlees eruit en verdeel over de yoghurt.
3
Garneer als laatste met de vijgenstukjes en pompoenpitten.
