Buttermilk Blueberry Gelatin
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 4 h. 25 min.
Ready in
Calories:
124
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 124 cal. | (6 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 19 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 273 mg | (7 %) | ||
| Calcium | 155 mg | (16 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.4 g | |||
| Uric acid | 17 mg | |||
| Cholesterol | 1 mg | |||
| Complete sugar | 18 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Blueberries
- ½ Orange (juice)
- 1 Vanilla bean
- 3 Tbsps honey
- 500 milliliters Buttermilk
- 8 sheets gelatin
- mint (for garnish)
Preparation steps
1.
Rinse the blueberries and set about 2 tablespoons aside for garnish. Boil the rest with the orange juice, the slit vanilla pod and honey. Crush any lumps with a fork and leave for 2-3 minutes on low heat.
2.
Soften the gelatine in cold water. Take the blueberries from the heat and stir in the squeezed gelatine until it has dissolved. Remove the vanilla pod. Mix in about 200 ml of buttermilk (approximately 7 ounces). Spread the remaining buttermilk in a bowl and pour the blueberry mixture into it. Mix with the fork and refrigerate at least 4 hours.
3.
Serve garnished with the remaining blueberries and mint.
