Beets and Apple Verrines
If you dont' tell them your secret ingredient, your guests will have a hard time guessing that it is beets.
Ingredients
2 | beetroots | 260 g | |
1 cup | soy beverage, unsweetened, fortified | 250 mL | |
1 tbsp | agar agar (powder) | 6 g | |
5 g | instant coffee | 2 tbsp | |
1/2 cup | Unsweetened Applesauce | 125 mL | |
120 g | vegan cheese spread | 8 tbsp | |
1/2 tsp | vanilla extract | 2.5 mL | |
1/3 cup | sugar | 65 g |
Before you start
A blender or food processor will be very useful to purée the beets.
Method
- Prepare the beets: boil or steam them about 25 min, then peel and roughly chop them. Transfer to a blender and purée. Set aside.
- In a saucepan, heat the soy milk over medium heat. Add the agar-agar powder and make sure it is well dissolved. Stir in the coffee and mix well.
- Add the rest of the ingredients and cook over low heat until the cream cheese and sugar are well dissolved.
- Pour the mixture into individual glasses then let set in the refrigerator for at least 6 hours. Serve.
Nutrition Facts Table
per 1 serving (100g)
Amount % Daily Value |
Calories 150 |
Fat 6 g 10 % |
Saturated
2.8 g
14 % |
Cholesterol 0 mg |
Sodium 200 mg 8 % |
Carbohydrate 23 g 8 % |
Fibre 1 g 5 % |
Sugars 16 g |
Net Carbs 22 g |
Protein 3 g |
Vitamin A 2 % |
Vitamin C 3 % |
Calcium 6 % |
Iron 7 % |
Claims
This recipe is :- Good source of :
- Folacin
- Source of :
- Calcium, Iron, Magnesium, Manganese, Vitamin B12, Vitamin B2, Vitamin D, Vitamin E
DIABETES Exchange
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | ½ |
Other Foods | ½ |