Cottage Cheese Pudding with Orange Cream

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Cottage Cheese Pudding with Orange Cream
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
303
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie303 cal.(14 %)
Protein17 g(17 %)
Fat12 g(10 %)
Carbohydrates30 g(20 %)
Sugar added20 g(80 %)
Roughage0.4 g(1 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E0.4 mg(3 %)
Vitamin K0.2 μg(0 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.1 mg(7 %)
Folate27 μg(9 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.2 μg(18 %)
Vitamin B₁₂2.1 μg(70 %)
Vitamin C23 mg(24 %)
Potassium211 mg(5 %)
Calcium128 mg(13 %)
Magnesium19 mg(6 %)
Iron0.7 mg(5 %)
Iodine22 μg(11 %)
Zinc0.6 mg(8 %)
Saturated fatty acids7.3 g
Uric acid20 mg
Cholesterol32 mg
Complete sugar29 g

Ingredients

for
4
For the pudding
100 milliliters Whipped cream
1 egg white
6 sheets gelatin
400 grams Cottage cheese
80 grams sugar
1 Tbsp lemon juice
For the orange sauce
200 milliliters Orange juice
½ tsp cornstarch
To garnish
4 Raspberries
mint
How healthy are the main ingredients?
Cottage cheeseOrange juiceWhipped creamsugarRaspberrymint

Preparation steps

1.

For the pudding: Beat the cream until stiff and set aside. Beat the egg whites until stiff and set aside. Soak the gelatin in cold water until soft, about 10 minutes. Beat the cottage cheese with the sugar and lemon juice until smooth. Squeeze the excess water from the gelatin and melt over low heat in a small saucepan with 3 tablespoons of the cottage cheese. Add the gelatin to the remaining cottage cheese. Fold in the whipped cream and the egg whites. Transfer the batter into the ramekins and chill for at least 4 hours in the refrigerator.

2.

For the orange sauce : Whisk 3 tablespoons orange juice with the cornstarch until smooth. Heat the remaining orange juice with the honey in a saucepan, mix the cornstarch and bring to a boil while stirring continuously.

3.

Remove from heat and allow to cool.

4.

To garnish: Turn the pudding out onto each plate. Pour the sauce and serve garnished with raspberries and mint. Serve immediately.