Apple Pudding
The low-fat, high-protein sweet dessert or small main course is very easily digestible. This applies to connoisseurs with a sensitive liver or gall bladder as well as to nursing mothers.
Prepare the quark casserole with wholemeal semolina - then you get an extra portion of minerals and vitamins.
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 348 mg | (9 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 181 mg |
Ingredients
- Ingredients
- 3 Apple
- 4 ozs cane sugar
- 1 tsp cinnamon
- 3 Tbsps Apple juice
- 1 lemon
- 2 ozs butter (room temperature)
- 4 eggs
- 1 lb Sour cream
- 3 ozs Semolina flour
- 1 tsp Baking powder
- butter (for the baking dish)
Preparation steps
Peel and core the apples and cut into cubes.
Combine 2 tablespoons sugar with the cinnamon and apple juice in a pot and bring to a boil. Cover and cook over medium heat for 10 minutes.
Finely grate 1 teaspoon zest from the lemon. Beat together the softened butter, 4 tablespoons sugar, and lemon zest until creamy, about 5 minutes.
Separate the eggs. Stir egg yolks into butter mixture one at a time until combined.
Mix in the sour cream, semolina flour, and baking powder.
Beat egg whites in a clean bowl until foamy, then sprinkle with remaining sugar and beat until stiff peaks form. Fold into the batter.
Layer the apples in a buttered baking dish or divide among 6 oven-proof cups. Top with batter.
Bake in a preheated oven at 350°F/convection 325°F, on the middle rack for 30-35 minutes.