Beets and Apple Verrines

1 Reviews
100% would make this recipe again

If you dont' tell them your secret ingredient, your guests will have a hard time guessing that it is beets.

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Preparation : 10 min Cooking : 30 min Standing : 6 h
150 calories/serving

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 1/2 cup
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

  1. Prepare the beets: boil or steam them about 25 min, then peel and roughly chop them. Transfer to a blender and purée. Set aside.
  2. 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.
  3. Add the rest of the ingredients and cook over low heat until the cream cheese and sugar are well dissolved.
  4. Pour the mixture into individual glasses then let set in the refrigerator for at least 6 hours. Serve.

Nutrition Facts Table

per 1 serving (100 g)

Amount

% Daily Value

Calories

150

Fat

6 g

10 %

Saturated 2.8 g
+ Trans 0 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 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 0
Vegetables ½
Other Foods ½
More info
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Reviews

1 Reviews (1 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Vegetables | Desserts

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