Baked Semolina Pudding with Apples
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(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
773
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 773 cal. | (37 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 7.8 g | (26 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 5.3 mg | (44 %) | ||
| Vitamin K | 16.4 μg | (27 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 514 mg | (13 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 21.1 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 244 mg | |||
| Complete sugar | 56 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams Apple
- 3 eggs
- 1 tsp grated Lemon peel (organic)
- 100 grams butter
- 100 grams sugar
- 175 grams Semolina flour
- 175 grams Sour cream
- 175 milliliters milk
- To sprinkle
- 2 Tbsps chopped almonds
- sugar
- Ground cinnamon
Preparation steps
1.
Peel, quarter and core apples. Thinly slice apple quarters crosswise and place in a buttered baking dish. Separate eggs. Beat egg yolks with butter, sugar and lemon zest until fluffy. Stir in semolina, sour cream and milk.
2.
Beat egg whites until stiff peaks form, then fold into semolina mixture. Spread mixture onto apples. Bake on the center rack of a preheated oven (180°C, or approximately 350°F), 50-60 minutes. Remove from oven and serve warm, sprinkled with cinnamon sugar and almonds.
