Bread and Berry Desserts
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 30 min.
Preparation
Calories:
503
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 503 cal. | (24 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 99 g | (66 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 13.8 g | (46 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 15.8 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 572 mg | (14 %) | ||
| Calcium | 91 mg | (9 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 32 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 ½ cups mixed Berry (raspberries, redcurrants, blackcurrants, blueberries)
- 0.333 cup caster sugar
- ½ cup water
- 2 Tbsps Red currant jelly
- butter (for greasing)
- 12 slices white Bread (crusts removed)
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Tablespoon, 1 Measuring cups, 1 Small pot, 1 Teaspoon, 1 eventuell Immersion blender
Preparation steps
1.
Place the fruit in a large pan, sprinkle over the sugar and pour over the water. Bring to a gentle simmer, stir in the redcurrant jelly and cook very gently for five minutes. Remove the pan from the heat and set aside.
2.
Grease the insides of four dariole moulds with the butter. Cut discs of bread to fit the bases and tops of the dariole moulds. Place the bases into the moulds and line the sides with pieces of the remaining bread.
3.
Divide the fruit between the moulds, pressing down gently and cover with the bread tops. Pour over the juice left in the fruit pan and chill for at least two hours.
4.
To serve, loosen the sides of the puddings with a knife and carefully upturn them onto serving plates.
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