Apple and Melon Pudding Cups

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Apple and Melon Pudding Cups
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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)
Calorie252 kcal(12 %)
Protein3.82 g(4 %)
Fat10.47 g(9 %)
Carbohydrates38.86 g(26 %)
Sugar added8.12 g(32 %)
Roughage2.84 g(9 %)
Vitamin A104.3 mg(13,038 %)
Vitamin D0.33 μg(2 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.08 mg(7 %)
Niacin0.43 mg(4 %)
Vitamin B₆0.07 mg(5 %)
Folate5.76 μg(2 %)
Pantothenic acid0.23 mg(4 %)
Biotin1.93 μg(4 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C8.57 mg(9 %)
Potassium168.32 mg(4 %)
Calcium25.49 mg(3 %)
Magnesium10.17 mg(3 %)
Iron0.43 mg(3 %)
Iodine3 μg(2 %)
Zinc0.12 mg(2 %)
Saturated fatty acids6.9 g
Cholesterol27.67 mg
Author of this recipe:

Ingredients

for
4
For the stewed apple
cup
cinnamon (0.5 stick)
2 tablespoons
1 teaspoon
lemon zest (grated)
3 cups
ripe Apple (peeled, cored and chopped)
For the melon purée
1 ½ sheets
cup
1 tablespoon
Also needed
0.333 cup
1 tablespoon
4
Wafer rolls (to garnish)
How healthy are the main ingredients?
Apple juicecinnamonsugarAppleWatermelon

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.