Creamy Fruit Pudding Cup

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Creamy Fruit Pudding Cup
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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)
Calorie359 kcal(17 %)
Protein2.1 g(2 %)
Fat21.74 g(19 %)
Carbohydrates40.43 g(27 %)
Sugar added35.38 g(142 %)
Roughage0.77 g(3 %)
Vitamin A254.53 mg(31,816 %)
Vitamin D0.96 μg(5 %)
Vitamin E0.67 mg(6 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.13 mg(12 %)
Niacin0.83 mg(7 %)
Vitamin B₆0.03 mg(2 %)
Folate5.42 μg(2 %)
Pantothenic acid0.33 mg(6 %)
Biotin0.84 μg(2 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C5.18 mg(5 %)
Potassium187.06 mg(5 %)
Calcium77.8 mg(8 %)
Magnesium9.6 mg(3 %)
Iron0.19 mg(1 %)
Iodine9 μg(5 %)
Zinc0.19 mg(2 %)
Saturated fatty acids13.84 g
Cholesterol67.8 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3.333 cups
fresh Rhubarb (chopped into 1 cm pieces)
¾ inch
fresh Ginger root (to garnish)
cup
1 tablespoon
1 cup
cream (30 % fat content)
1 teaspoon
1 tablespoon
2 tablespoons
chopped Crystallized ginger (to garnish)
How healthy are the main ingredients?
Rhubarbsugar

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.