Baked Fruit Pudding with Meringue Topping

0
Average: 0 (0 votes)
(0 votes)
Baked Fruit Pudding with Meringue Topping
share Share
print
bookmark_border Copy URL
Health Score:
Health Score
3,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
371
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie371 kcal(18 %)
Protein5.62 g(6 %)
Fat9.61 g(8 %)
Carbohydrates66.67 g(44 %)
Sugar added46.12 g(184 %)
Roughage1.98 g(7 %)
Vitamin A5.24 mg(655 %)
Vitamin D0 μg(0 %)
Vitamin E1.68 mg(14 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.17 mg(15 %)
Niacin0.98 mg(8 %)
Vitamin B₆0.02 mg(1 %)
Folate7.5 μg(3 %)
Pantothenic acid0.08 mg(1 %)
Biotin5.31 μg(12 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C5.42 mg(6 %)
Potassium221.5 mg(6 %)
Calcium68.74 mg(7 %)
Magnesium26 mg(9 %)
Iron0.42 mg(3 %)
Iodine9.19 μg(5 %)
Zinc0.27 mg(3 %)
Saturated fatty acids3.31 g
Cholesterol0.01 mg
Author of this recipe:
How healthy are the main ingredients?
Rhubarb

Ingredients

for
4
Ingredients
4 cups
Rhubarb (diced)
4 tablespoons
1
8
Chocolate nut Cookie
2
1 tablespoon
cup
3 tablespoons
sliced almonds

Preparation steps

1.
Preheat the oven to 220°C | 425F | gas 7.
2.
Bring the fruit to a boil along with the sugar and vanilla pulp in a saucepan. Simmer for 3-4 minutes over medium heat. Remove from the heat and allow to cool.
3.
Crumble the cookies and divide equally among four dessert dishes. Place the compote on top; dividing equally among the dishes.
4.
Beat the eggs whites with the lemon juice until stiff. Gradually sprinkle in the sugar. Place the mixture in a piping bag with a small nozzle and pipe dabs side by side until the top of the compote is covered.
5.
Sprinkle with the sliced almonds and bake for 5 minutes until golden brown in the preheated oven.
6.
Remove from the oven and serve each dessert with a scoop of vanilla ice cream if desired.