Apple-Rhubarb Gelatins
Your calorie budget does not allow for dessert? Take this jelly: The light spring dessert tastes gorgeous, but contains almost no fat and meets the daily vitamin C requirement by 70 percent!
If you like to cook vegetarian or vegan food consistently, you can easily replace the gelatine with agar-agar and the honey with agave syrup.
(Percentage of daily recommendation)
| Calorie | 152 cal. | (7 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2 g | (7 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 18.7 μg | (31 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 73 mg | (77 %) | ||
| Potassium | 402 mg | (10 %) | ||
| Calcium | 78 mg | (8 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- ½ cup Apple juice
- 1 Tbsp sugar
- 6 sheets gelatin
- 1 ¾ cups Rhubarb juice
- 1 Lime
- 2 Tbsps honey
- 14 ozs Strawberries
- 3 sprigs Lemon balm
Preparation steps
Heat the apple juice and sugar in a pot, stirring until the sugar has completely dissolved.
Soak the gelatin in a bowl of cold water until softened, about 5 minutes. Add the gelatin to the juice mixture and stir to dissolve. Stir in the rhubarb juice.
Divide mixture among 4 molds or cups (each about 120 ml capacity) (approximately 1/2-cup capacity). Cover and refrigerate until set, at least 8-12 hours (preferably overnight).
About 1 hour before serving, rinse the lime in hot water and wipe dry. Use a julienne zester to remove zest in fine strips or peel with a vegetable peeler and cut into fine strips.
Squeeze out the lime juice. Mix together 4 tablespoons juice with the lime zest and honey in a bowl.
Rinse and hull the strawberries and pat dry, then cut in half or quarters depending on size. Gently mix with the lime dressing and let stand about 45 minutes.
Remove the rhubarb gelatins from the refrigerator, dip the bottoms of the molds or cups in hot water to loosen and invert each one onto a plate.
Rinse the lemon balm, shake dry, pluck leaves and cut into thin strips. Divide the marinated strawberries among plates, sprinkle with lemon balm and serve.