Berry Preserve Puddings with Topping
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
231
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 231 cal. | (11 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 46 g | (184 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 26 μg | (9 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 4.4 μg | (10 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 269 mg | (7 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 20 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 52 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the compote
- 1 cup Raspberries
- 1 cup Red currant
- 1 cup sliced Strawberries
- ½ cup caster sugar
- 2 Star anise
- For the meringue topping
- 2 egg whites
- ½ cup sugar
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Small pot mit Deckel, 1 Tablespoon, 1 Freezer bag, 1 Rolling pin, 1 Teaspoon, 1 Fork
Preparation steps
1.
Place the raspberries, redcurrants and strawberries in a pan with the sugar and the star anise. Heat gently until the sugar has dissolved, stirring from time to time, then continue cooking for 10 minutes.
2.
Meanwhile, heat the grill to a medium setting. Whisk the egg whites until they hold soft peaks then carefully fold in the sugar with a metal spoon.
3.
Spoon the compote into four heatproof cups and top each one with the meringue mixture, making peaks with the spoon.
4.
Place the cups under the grill until the meringue is lightly browned then serve immediately.
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