Composition / ingredients
Step-by-step cooking
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Peel fresh carrots, then cut them (there are special knives to cut vegetables into thin plates) into round slices – you should get 16 pieces. We cut out beautiful flowers from these slices – this will be our decoration for snacks. Mix natural yogurt without fruit with mayonnaise (take a light one so as not to spoil the figure), add the peeled seeds, celery and the remaining carrots. All this is loaded into a blender and whipped into a puree. Cucumber, at will, we can peel it, we can leave it – with the skin, in principle, this food looks more beautiful. Next, turn the knife at an angle of 45 degrees (relative to the cucumber) and cut 16 oval pieces from it. This will be our foundation. On each base we spread a puree of seeds, yogurt, mayonnaise and carrots. Decorate with a previously made flower. All 16 pieces are beautifully laid out on a platter and served to the table.
Caloric content of the products possible in the composition of the dish
- Fresh cucumbers - 15 kcal/100g
- Acedophilin 3.2% fat content - 58 kcal/100g
- "rastishka " - 122 kcal/100g
- Danone drinking yogurt - 76 kcal/100g
- Drinking yogurt "agusha" - 87 kcal/100g
- "aktimel" natural - 83 kcal/100g
- Danone yogurt with 2.2% fat content - 96 kcal/100g
- "mazhetel" - 48 kcal/100g
- Ermann fat yogurt - 152 kcal/100g
- Yogurt with 3.5% fat content - 68 kcal/100g
- Natural yogurt with 1.5% fat content - 48 kcal/100g
- Low-fat milk yogurt - 38 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Dried whole safflower seed kernels - 615 kcal/100g
- Sunflower seeds - 560 kcal/100g
