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Strawberries with pecan butterscotch sauce
A really easy yummy dessert.
What you need
- 150 g soft light brown sugar
- 150 g golden syrup
- 100 ml double cream
- 3-4 drops vanilla essence
- 50 g chopped pecans
- 900 g strawberries, rinsed and hulled
Method
Put sugar and syrup in a pan. Cook over a gentle heat for 5 min, until sugar has dissolved. Remove from heat.
Stir in the cream, vanilla essence and nuts.
Pour over strawberries. Serve the sauce hot or cold.
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2218 | 654 | 10475 | 8350 |
| Energy (kcal) | 529 | 156 | 2500 | 2000 |
| Protein (g) | 3.09 | 0.91 | ||
| Carbohydrate (g) | 84.8 | 25.0 | 345 | 275 |
| Fat (g) | 22.9 | 6.76 | 95 | 70 |
| Fat (saturated) (g) | 8.35 | 2.46 | ||
| Fibre (g) | 6.54 | 1.93 | ||
| Sodium (mg) | 127 | 37.5 | ||
| Salt (equivalent) (g) | 0.32 | 0.09 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 639 | 188 | 800 |
| Vitamin B-12 (µg) | 0.05 | 0.01 | 1 |
| Vitamin B-6 (mg) | 0.18 | 0.05 | 2 |
| Vitamin C (mg) | 127 | 37.7 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 1.11 | 0.33 | 10 |
| Zinc (mg) | 1.05 | 0.31 | 15 |
| Calcium (mg) | 95.4 | 28.1 | 800 |
| Folate (mcg) | 45.1 | 13.3 | 200 |
| Iron (mg) | 2.54 | 0.75 | 14 |
| Magnesium (mg) | 55.8 | 16.5 | 300 |
| Niacin (mg) | 0.71 | 0.21 | 18 |
| Pantothenic acid (mg) | 0.98 | 0.29 | 6 |
| Riboflavin (mg) | 0.32 | 0.09 | 1.6 |
| Phosphorous (mg) | 110 | 32.5 | 800 |
| Thiamin (mg) | 0.15 | 0.04 | 1.4 |
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