Apple and Melon Pudding Cups

Name: Apple and Melon Pudding Cups
Total time: 2 h 45 min
Yield: 4
Ingredients: 0.375 cup Apple juice; cinnamon (0.5 stick); 2 tablespoons sugar; 1 teaspoon lemon zest (grated); lemon juice; 3 cups ripe Apple (e. g. Boskop, peeled, cored and chopped); 1.5 sheets red gelatin; 0.667 cup Watermelon; 1 tablespoon Grenadine; 0.333 cup cream (min. 35% fat content); 1 tablespoon powdered sugar; 4 Wafer rolls (to garnish)

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Difficulty:

easy

Difficulty

Preparation:

30 min.

Preparation

ready in 2 h. 45 min.

Ready in

Calories:

252

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	252 kcal	(12 %)
Protein	3.82 g	(4 %)
Fat	10.47 g	(9 %)
Carbohydrates	38.86 g	(26 %)
Sugar added	8.12 g	(32 %)
Roughage	2.84 g	(9 %)

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more nutritional values

Vitamin A	104.3 mg	(13,038 %)
Vitamin D	0.33 μg	(2 %)
Vitamin E	0.4 mg	(3 %)
Vitamin B₁	0.03 mg	(3 %)
Vitamin B₂	0.08 mg	(7 %)
Niacin	0.43 mg	(4 %)
Vitamin B₆	0.07 mg	(5 %)
Folate	5.76 μg	(2 %)
Pantothenic acid	0.23 mg	(4 %)
Biotin	1.93 μg	(4 %)
Vitamin B₁₂	0.03 μg	(1 %)
Vitamin C	8.57 mg	(9 %)
Potassium	168.32 mg	(4 %)
Calcium	25.49 mg	(3 %)
Magnesium	10.17 mg	(3 %)
Iron	0.43 mg	(3 %)
Iodine	3 μg	(2 %)
Zinc	0.12 mg	(2 %)
Saturated fatty acids	6.9 g
Cholesterol	27.67 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

For the stewed apple: ⅜ cup
Apple juice; cinnamon (0.5 stick); 2 tablespoons
sugar; 1 teaspoon
lemon zest (grated); lemon juice; 3 cups
ripe Apple (e. g. Boskop, peeled, cored and chopped)

For the melon purée: 1 ½ sheets
red gelatin; ⅔ cup
Watermelon; 1 tablespoon
Grenadine

Also needed: 0.333 cup
cream (min. 35% fat content); 1 tablespoon
powdered sugar; 4
Wafer rolls (to garnish)

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Preparation steps

Place the apple juice, cinnamon, sugar and lemon zest and juice in a pan and bring to the boil. Reduce slightly, add the chopped apple and simmer for approx. 10 minutes until the apple has disintegrated. Remove the cinnamon, purée the apple, fill into glasses and let cool.

Soften the gelatine in cold water. Purée the melon and mix with the grenadine.

Dissolve the softened gelatine in a pan over a low heat. Stir in 2 tbsp melon purée, then add this to the rest of the purée and mix.

Beat the cream with the icing sugar until stiff. Spread the cream over the apple, spoon the melon purée on top and chill in the fridge for 2 hours.

Serve with waffle rolls.