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Baked Yoghurt Pudding with Berries

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Baked Yoghurt Pudding with Berries
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
363
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie363 kcal(17 %)
Protein11.03 g(11 %)
Fat16.21 g(14 %)
Carbohydrates42.47 g(28 %)
Sugar added22.25 g(89 %)
Roughage7.02 g(23 %)
Vitamin A278.47 mg(34,809 %)
Vitamin D2.5 μg(13 %)
Vitamin E7.39 mg(62 %)
Vitamin B₁0.06 mg(6 %)
Vitamin B₂0.48 mg(44 %)
Niacin0.77 mg(6 %)
Vitamin B₆0.08 mg(7 %)
Folate72.86 μg(24 %)
Pantothenic acid0.37 mg(6 %)
Biotin1.99 μg(4 %)
Vitamin B₁₂1.78 μg(59 %)
Vitamin C28.72 mg(30 %)
Potassium251.01 mg(6 %)
Calcium100.73 mg(10 %)
Magnesium23.68 mg(8 %)
Iron0.81 mg(5 %)
Iodine75.4 μg(38 %)
Zinc0.47 mg(7 %)
Saturated fatty acids7.76 g
Cholesterol246.03 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
3.333 cups
0.333 cup
3 tablespoons
3 tablespoons
5
1
1 tablespoon
cup
Bulgarian Yogurt
1 tablespoon
2 tablespoons
butter (for the mold)
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Preparation

Preparation steps

Step 1/9
Preheat the oven to 180°C | 350F | gas 4.
Step 2/9
Clean the raspberries and mix them with 3 tbsp of the sugar. Cover and allow to sit.
Step 3/9
Beat the butter and powdered sugar together until light and fluffy.
Step 4/9
Separate the eggs. Gradually add the egg yolks to the butter mixture.
Step 5/9
Slice the vanilla pod open lengthwise. Remove the vanilla pulp and mix it into the butter along with the lemon juice and yogurt. Gradually add in the starch and flour.
Step 6/9
Beat the egg whites with 2 tbsp of sugar until stiff peaks form. Carefully fold into the batter.
Step 7/9
Grease an oven proof baking dish with the butter and sprinkle with the remaining sugar. Place half of the batter in the dish. Cover with half of the raspberries. Place the remaining batter on top.
Step 8/9
Bake in the oven until golden brown (35-40 minutes).
Step 9/9
Sprinkle with the remaining raspberries and serve.

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