Cornmeal Pudding with Fruit Sauce

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Cornmeal Pudding with Fruit Sauce
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Health Score:
61 / 100
1 hr 50 min.

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie525 cal.(25 %)
Protein14 g(14 %)
Fat28 g(24 %)
Carbohydrates52 g(35 %)
Sugar added12 g(48 %)
Roughage7 g(23 %)
Vitamin A0.5 mg(63 %)
Vitamin D1.3 μg(7 %)
Vitamin E4.3 mg(36 %)
Vitamin K8.9 μg(15 %)
Vitamin B₁0.3 mg(30 %)
Vitamin B₂0.3 mg(27 %)
Niacin5.3 mg(44 %)
Vitamin B₆0.2 mg(14 %)
Folate65 μg(22 %)
Pantothenic acid1.4 mg(23 %)
Biotin15.6 μg(35 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C28 mg(29 %)
Potassium482 mg(12 %)
Calcium79 mg(8 %)
Magnesium70 mg(23 %)
Iron3 mg(20 %)
Iodine8 μg(4 %)
Zinc2.3 mg(29 %)
Saturated fatty acids13.6 g
Uric acid48 mg
Cholesterol196 mg
Complete sugar22 g


150 grams finely ground Cornmeal (polenta)
100 grams Whole wheat flour
50 grams ground almonds
100 grams butter
50 grams cane sugar
½ lemon (grated zest and juice)
1 tsp Vanilla sugar
4 eggs
100 grams Quark
2 Tbsps Crème fraiche
400 grams Apricot
200 grams Strawberries
1 Tbsp honey
1 Tbsp Orange liqueur
For the mold
How healthy are the main ingredients?
ApricotStrawberryWhole wheat flouralmondhoneylemon

Preparation steps


Butter six 250 ml  (approximately 8 ounces) pudding molds and sprinkle with breadcrumbs. In a bowl, stir together the cornmeal, whole wheat flour and almonds. In the bowl of an electric mixer, beat the butter and sugar until fluffy. Beat in the lemon zest and juice, vanilla sugar and add 1 pinch of salt. Separate the eggs. One at a time, add the yolks to the butter mixture, beating well after each addition. Add the quark and creme fraiche. Beat the egg whites until stiff and fold into the butter mixture. Sprinkle the flour and almond mixture over and mix gently with a whisk. Bring a saucepan of water large enough to hold the pudding molds in a single layer and to come two-thirds of the way up the sides of the molds to a boil. Spoon the batter into the molds, cover each with aluminum foil and place in the water bath. Cover the pot and cook the puddings over low heat until set, about 1 1/2 hours.


Blanch the apricots in a pot of boiling water for 10 seconds. Rinse with cold water, peel and cut into quarters. Halve and remove the pits and transfer the apricots to a blender and puree. Rinse and hull the strawberries and crush with a fork (reserve some for garnish). Stir together the crushed strawberries, the apricot puree, honey and the orange liqueur and refrigerate. Lift the finished puddings from the water bath and let rest 5 minutes. Spoon the sauce onto plates, invert the puddings onto the sauce, and garnish with mint and the reserved strawberries.