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

Ingredients

for
4
Ingredients
3.333 cups fresh Rhubarb (chopped into 1 cm pieces)
¾ inch fresh ginger (to garnish)
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)
How healthy are the main ingredients?
Rhubarbsugarginger

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.