Creamy Fruit Pots

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Creamy Fruit Pots
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Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 5 h. 15 min.
Ready in
Calories:
256
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie256 kcal(12 %)
Protein5.11 g(5 %)
Fat11.61 g(10 %)
Carbohydrates36.78 g(25 %)
Sugar added21.31 g(85 %)
Roughage2.77 g(9 %)
Vitamin A72.43 mg(9,054 %)
Vitamin D2.01 μg(10 %)
Vitamin E8.94 mg(75 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.3 mg(27 %)
Niacin1.49 mg(12 %)
Vitamin B₆0.07 mg(5 %)
Folate13.34 μg(4 %)
Pantothenic acid0.15 mg(3 %)
Biotin11.04 μg(25 %)
Vitamin B₁₂0.26 μg(9 %)
Vitamin C3.59 mg(4 %)
Potassium263.38 mg(7 %)
Calcium415.39 mg(42 %)
Magnesium79.31 mg(26 %)
Iron1.43 mg(10 %)
Zinc0.74 mg(9 %)
Saturated fatty acids1.28 g
Cholesterol0 mg
Author of this recipe:

Ingredients

for
4
Ingredients
½ cup
2 ½ cups
2 teaspoons
2 teaspoons
0.333 cup
½ cup
1 cup

Preparation steps

1.
Soak the almonds in the almond milk for 1 hour. Blend the mixture in a food processor until smooth.
2.
Warm the almond liquid in a saucepan set over a medium heat. Once simmering, combine with the agar agar powder in a food processor. Blend on high for 3 minutes.
3.
Add the tapioca flour, agave nectar, and coconut yoghurt blending for a further 2 minutes. Add the blueberries and pulse a few times.
4.
Divide the mixture between serving pots. Cover and chill for 4 hours until ready to serve.