Ingredients for 4 people:
6 large tomatoes (approx. 800 g)
250 g raspberries
100 g yoghurt, 10% fat
2 tablespoons elderflower syrup
2 packets vanilla sugar
Also:
2 tbsp pine nuts
80 g fresh pineapple flesh
100 g raspberries
Lemon balm to garnish if desired
Preparation:
1. Rinse the tomatoes, score them crosswise and cut out the stem end crosswise. Scald with boiling water for 1 minute. Rinse tomatoes with cold
water and skin. Cut the tomatoes into quarters and remove the seeds. Drain the tomatoes in a sieve. Collect the liquid.
2. Cut the tomatoes into small pieces. Sort the raspberries. Mix the tomatoes, raspberries, yoghurt, elderflower syrup and vanilla sugar. Add some of the tomato liquid if necessary. Pour into bowls.
3. Roast the pine nuts. Chop the pineapple. Sort the raspberries. Spread the pineapple and raspberries over the smoothie and sprinkle with pine nuts. Garnish with lemon balm at garnish with lemon balm.
Preparation time approx. 25 minutes
Nutritional values per serving approx.:
Calories: 162
joules: 681
Protein: 4.9 g
Fat: 5,7 g
Carbohydrates: 21 g
(FoodCentrale by ddp images)
