Apple and Melon Pudding Cups
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 45 min.
Ready in
Calories:
252
calories
Calories
Healthy, because
Even smarter
Nutritional values
The watermelon adds nutrients such as lycopene, vitamin A and antioxidants, while the apples provide plenty of fiber.
Keep in mind that these pudding cups need 2 hours in the refrigerator before they're ready to serve, so leave plenty of time for preparation. You can also make them the day before you're ready to serve.
1 serving contains
(Percentage of daily recommendation)
(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 %) |
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
all recipes of this author
Ingredients
for
4
- For the stewed apple
- ⅜ cup
-
cinnamon (0.5 stick)
- 2 tablespoons
- 1 teaspoon
lemon zest (grated)
- 3 cups
- For the melon purée
- 1 ½ sheets
red gelatin
- ⅔ cup
- 1 tablespoon
- Also needed
- 0.333 cup
- 1 tablespoon
- 4
Wafer rolls (to garnish)
Preparation steps
1.
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.
2.
Soften the gelatine in cold water. Purée the melon and mix with the grenadine.
3.
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.
4.
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.
5.
Serve with waffle rolls.
