Creamy Fruit Pudding Cup
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
359
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 359 kcal | (17 %) | ||
| Protein | 2.1 g | (2 %) | ||
| Fat | 21.74 g | (19 %) | ||
| Carbohydrates | 40.43 g | (27 %) | ||
| Sugar added | 35.38 g | (142 %) | ||
| Roughage | 0.77 g | (3 %) |
more nutritional values
| Vitamin A | 254.53 mg | (31,816 %) | ||
| Vitamin D | 0.96 μg | (5 %) | ||
| Vitamin E | 0.67 mg | (6 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 0.83 mg | (7 %) | ||
| Vitamin B₆ | 0.03 mg | (2 %) | ||
| Folate | 5.42 μg | (2 %) | ||
| Pantothenic acid | 0.33 mg | (6 %) | ||
| Biotin | 0.84 μg | (2 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 5.18 mg | (5 %) | ||
| Potassium | 187.06 mg | (5 %) | ||
| Calcium | 77.8 mg | (8 %) | ||
| Magnesium | 9.6 mg | (3 %) | ||
| Iron | 0.19 mg | (1 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.19 mg | (2 %) | ||
| Saturated fatty acids | 13.84 g | |||
| Cholesterol | 67.8 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3.333 cups fresh Rhubarb (chopped into 1 cm pieces)
- ¾ inch fresh ginger (to garnish)
- ⅔ cup sugar
- 1 tablespoon lemon juice
- 1 cup cream (30 % fat content)
- 1 teaspoon vanilla extract
- 1 tablespoon powdered sugar
- 2 tablespoons chopped Crystallized ginger (to garnish)
Preparation steps
1.
Place the rhubarb, ginger, lemon juice and sugar in a pan. Bring to the boil and simmer over a medium heat for approx. 10 minutes until soft.
2.
Whip the cream with the vanilla extract and icing sugar until stiff.
3.
Remove the fruit from the heat and let cool. Purée with a hand blender. Lightly mix in the cream to create a marbled appearance.
4.
Spoon into dessert glasses, garnish with candied ginger and serve.
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