Baked Fruit Diabetic Puddings

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Baked Fruit Diabetic Puddings
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Health Score:
Health Score
8,1 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
170
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie170 kcal(8 %)
Protein3.63 g(4 %)
Fat2.84 g(2 %)
Carbohydrates33.72 g(22 %)
Sugar added0 g(0 %)
Roughage1.53 g(5 %)
Vitamin A48.37 mg(6,046 %)
Vitamin D1.06 μg(5 %)
Vitamin E0.12 mg(1 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.18 mg(16 %)
Niacin1.06 mg(9 %)
Vitamin B₆0.25 mg(18 %)
Folate15.87 μg(5 %)
Pantothenic acid0.5 mg(8 %)
Biotin3.08 μg(7 %)
Vitamin B₁₂0.37 μg(12 %)
Vitamin C6.66 mg(7 %)
Potassium318.55 mg(8 %)
Calcium94.83 mg(9 %)
Magnesium24.06 mg(8 %)
Iron0.25 mg(2 %)
Iodine23.42 μg(12 %)
Zinc0.39 mg(5 %)
Saturated fatty acids1.58 g
Cholesterol8.13 mg
Author of this recipe:
How healthy are the main ingredients?
PolentaBanana

Ingredients

for
4
Ingredients
1.333 cups
¼ cup
½ cup
Polenta (heaped)
2
To decorate
Product recommendation
For powdered xylitol: place the xylitol in a food processor and blend to a powder

Preparation steps

1.
Heat the oven to 180°C (160° fan) 350°F gas 4. Butter 4 ramekins.
2.
Heat the milk in a pan to a boil. Stir in the xylitol and polenta. Remove from the heat and stir for about 3 minutes until thickened.
3.
Slice the bananas.
4.
Pour the polenta mixture into the ramekins.. Arrange the banana slices on top and press into the polenta.
5.
Bake for about 15 minutes until set. Sprinkle with powdered xylitol.