Zucchini Tomato Verrine Recipe

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Zucchini Tomato Verrine
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Ingredients
13
Count
Nutrition
109
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Salad:
  2. In a bowl, toss tomatoes with zucchini, garlic, lemon juice, cumin, basil, dill and chives. Spoon into 6 glasses.
  3. Mascarpone Cream:
  4. In a bowl, beat egg whites with salt to soft peaks. In another bowl, mix mascarpone with egg yolks and Parmigiano-Reggiano. Fold the egg whites into the mascarpone and spoon on top of the vegetables, then chill for 4 hours.
  5. Ham Crisp:
  6. In a nonstick skillet, cook prosciutto over moderately low heat, turning once, until crisp. Top each verrine with toasted pine nuts, basil leaves and the prosciutto.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 109.08 Kcal (457 kJ)
Calories from fat 79.59 Kcal
% Daily Value*
Total Fat 8.84g 14%
Cholesterol 73.02mg 24%
Sodium 51.03mg 2%
Potassium 215.37mg 5%
Total Carbs 2.96g 1%
Sugars 1.32g 5%
Dietary Fiber 0.63g 3%
Protein 3.62g 7%
Vitamin C 13.7mg 23%
Iron 0.5mg 3%
Calcium 49mg 5%
Amount Per 100 g
Calories 97.38 Kcal (408 kJ)
Calories from fat 71.06 Kcal
% Daily Value*
Total Fat 7.9g 14%
Cholesterol 65.19mg 24%
Sodium 45.56mg 2%
Potassium 192.28mg 5%
Total Carbs 2.65g 1%
Sugars 1.18g 5%
Dietary Fiber 0.57g 3%
Protein 3.23g 7%
Vitamin C 12.2mg 23%
Iron 0.5mg 3%
Calcium 43.8mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.8
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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