Baked Lemon Semolina Pudding

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Baked Lemon Semolina Pudding
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Health Score:
56 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
760
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie760 cal.(36 %)
Protein24 g(24 %)
Fat34 g(29 %)
Carbohydrates89 g(59 %)
Sugar added21 g(84 %)
Roughage6.8 g(23 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.6 μg(8 %)
Vitamin E5.2 mg(43 %)
Vitamin K7.7 μg(13 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.7 mg(64 %)
Niacin6.1 mg(51 %)
Vitamin B₆0.2 mg(14 %)
Folate73 μg(24 %)
Pantothenic acid2 mg(33 %)
Biotin21.6 μg(48 %)
Vitamin B₁₂1.8 μg(60 %)
Vitamin C12 mg(13 %)
Potassium662 mg(17 %)
Calcium356 mg(36 %)
Magnesium90 mg(30 %)
Iron2.3 mg(15 %)
Iodine37 μg(19 %)
Zinc4.2 mg(53 %)
Saturated fatty acids16.6 g
Uric acid73 mg
Cholesterol222 mg
Complete sugar41 g

Ingredients

for
4
Ingredients
butter (for greasing the pan)
breadcrumbs (for the pan)
1 l milk
1 pinch salt
250 grams Semolina
3 eggs
50 grams softened butter
70 grams sugar
1 whole lemon
2 Tbsps raisins
50 ground almonds
powdered sugar (for dusting)
How healthy are the main ingredients?
Semolinasugarraisinssaltegglemon

Preparation steps

1.

Grease a baking dish with butter and dust with breadcrumbs. Bring the milk and salt to a boil and stir in the semolina. Simmer for about 10 minutes on low. Remove from heat and allow to cool slightly. 

2.

Preheat the oven to 180°C (approximately 350°F). Separate the eggs and beat the egg whites until stiff. Beat the egg yolks with the butter and sugar until light and frothy. Stir in the semolina mixture. Rinse the lemon, finely grate the zest and squeeze out the juice. Combine the zest and juice with the raisins and ground almonds and stir into the semolina mixture. Fold in the egg whites and pour into the prepared baking dish. Bake or 45 minutes.  

3.

Remove from the oven, cool slightly and serve dusted with powdered sugar.