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BICKLEYSC
Ananascarpaccio with tropical fruit and sorbet ice
Carpaccio of kiwano, pitahaya, pineapple and lemon sorbet.
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Ingredients
Directions
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Cut the kiwano and the pitahaya in half.
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Using a spoon, spoon the flesh out of the fruit and cut the pitaya flesh into cubes of ½ cm.
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Or peel the pitahaya like a banana, that cuts even easier.
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Divide the pineapple over the plates in a tile-shaped manner and scoop a scoop of ice cream in the middle.
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Divide the kiwano and pitahaya cubes and garnish with the blueberries and sunflower seeds from the packaging.
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The red berries and vanilla sauce from the packaging are not used.
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Nutrition
195Calories
Sodium0% DV5mg
Fat6% DV4g
Protein4% DV2g
Carbs12% DV36g
Fiber12% DV3g
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