Brazil Nut Pudding with Fruit
(0 votes)
(0 votes)
Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
488
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 26 g | (104 %) | ||
| Roughage | 8.1 g | (27 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.1 μg | (38 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 113 mg | (119 %) | ||
| Potassium | 1,153 mg | (29 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 128 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 79 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 250 milliliters milk
- 4 Tbsps honey
- ½ pkg vanilla pudding mix (20-25 grams, for cooking)
- 1 tsp Brazil nut syrup
- 2 finely grated Brazil nut
- 2 Oranges
- 2 Banana
- ½ pomegranate
- 1 Tbsp Orange liqueur
- Lemon balm
Preparation steps
1.
Mix 3 tablespoons of milk with custard powder and syrup. Bring milk to a boil, add Brazil nuts, prepared pudding powder and 2-3 tablespoons of honey. Pour pudding into 2 small, greased molds and cool. Peel oranges with a sharp knife carefully, taking care to remove all pith and cut out fillets.
2.
Collect all resulting juice and squeeze juice from remaining orange parts. Peel bananas and cut into slices. Scrape out pomegranate seeds. Combine all fruit and drizzle with remaining honey, juice and liqueur. Invert pudding onto dessert plates and garnish with lemon balm. Arrange fruit salad around pudding and serve.
