Chilled Rice Desserts with Berry Sauce

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Chilled Rice Desserts with Berry Sauce
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 55 min.
Ready in
Calories:
122
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie122 cal.(6 %)
Protein4 g(4 %)
Fat3 g(3 %)
Carbohydrates19 g(13 %)
Sugar added11 g(44 %)
Roughage2.3 g(8 %)
Vitamin A0 mg(0 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.4 mg(3 %)
Vitamin K5.8 μg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate36 μg(12 %)
Pantothenic acid0.5 mg(8 %)
Biotin5.3 μg(12 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C34 mg(36 %)
Potassium241 mg(6 %)
Calcium113 mg(11 %)
Magnesium25 mg(8 %)
Iron0.8 mg(5 %)
Iodine11 μg(6 %)
Zinc0.5 mg(6 %)
Saturated fatty acids1.8 g
Uric acid15 mg
Cholesterol7 mg
Complete sugar18 g

Ingredients

for
4
For the rice pudding
2 cups milk
0.111 cup sugar
1 Tbsp Vanilla sugar
½ cup Rice pudding
For the fruit sauce
2 sheets red gelatin
1 ⅕ cups Raspberries (chopped)
cup Strawberries (chopped)
1 Tbsp lemon juice
1 Tbsp powdered sugar
To garnish
mixed Berry
mint
How healthy are the main ingredients?
Rice puddingRaspberryStrawberrysugarmint

Preparation steps

1.
Bring the milk to the boil in a saucepan with the sugar, vanilla sugar and a pinch of salt. Sprinkle the rice over and cook, stirring, over a moderate heat for around 25 minutes.
2.
Meanwhile, soak the gelatine in cold water.
3.
Blend the raspberries and strawberries to a fine purée with the lemon juice and icing sugar and press through a very fine sieve.
4.
Melt the dripping wet gelatine in a pan over a low heat. Stir in 2 tbsp of fruit purée then mix into the remaining purée.
5.
Take the rice pudding off the heat and allow to cool. Spoon half of the pudding into the bottom of dessert glasses and top with half of the fruit purée. Carefully spoon the rest of the rice pudding on top. Finish off with the remaining fruit purée. Garnish with berries if desired and chill in the refrigerator for 2 hours.
6.
Serve garnished with mint.