Baked Apricot Pudding

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Baked Apricot Pudding
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
331
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie331 kcal(16 %)
Protein14.04 g(14 %)
Fat12.69 g(11 %)
Carbohydrates35.35 g(24 %)
Sugar added9.43 g(38 %)
Roughage4.59 g(15 %)
Vitamin A346.68 mg(43,335 %)
Vitamin D1 μg(5 %)
Vitamin E4 mg(33 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.2 mg(18 %)
Niacin1 mg(8 %)
Vitamin B₆0.07 mg(5 %)
Folate36.65 μg(12 %)
Pantothenic acid0.31 mg(5 %)
Biotin2.49 μg(6 %)
Vitamin B₁₂0.62 μg(21 %)
Vitamin C20.61 mg(22 %)
Potassium480.74 mg(12 %)
Calcium207.69 mg(21 %)
Magnesium23.18 mg(8 %)
Iron0.75 mg(5 %)
Iodine30 μg(15 %)
Zinc0.41 mg(5 %)
Saturated fatty acids5.12 g
Cholesterol132.5 mg

Ingredients

for
4
Ingredients
8 Apricot
1.333 cups Raspberries
4 stalks Red currant
2 eggs
2 ¼ cups Quark
¼ cup Corn starch
3 tablespoons sugar
1 tablespoon sliced almonds
How healthy are the main ingredients?
RaspberrysugaralmondApricotegg

Preparation steps

1.
Heat the oven to 200C (180C fan) 400F, gas 6.
2.
Wash the fruit. Halve the apricots, remove the stones and cut each half into quarters. Carefully wash and dry the raspberries. Wash the redcurrants.
3.
Separate the eggs and beat the egg whites until stiff.
4.
Mix the quark smoothly with the cornflour, sugar and egg yolks. Then fold in the beaten egg whites.
5.
Divide the quark mixture between 4 small ovenproof dishes, scatter the fruit over, press in lightly and bake in the preheated oven for 15-20 minutes.
6.
Serve hot sprinkled with flaked almonds.