Crispy Rice Hearts

0
Average: 0 (0 votes)
(0 votes)
Crispy Rice Hearts
share Share
print
bookmark_border Copy URL
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
156
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie156 kcal(7 %)
Protein0.42 g(0 %)
Fat5.28 g(5 %)
Carbohydrates27.84 g(19 %)
Sugar added24.62 g(98 %)
Roughage0 g(0 %)
Vitamin A51.41 mg(6,426 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.15 mg(1 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.02 mg(2 %)
Niacin0.19 mg(2 %)
Vitamin B₆0 mg(0 %)
Folate5.14 μg(2 %)
Pantothenic acid0.03 mg(1 %)
Biotin0.08 μg(0 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C0.04 mg(0 %)
Potassium10.69 mg(0 %)
Calcium6.12 mg(1 %)
Magnesium1.49 mg(0 %)
Iron0.11 mg(1 %)
Iodine0.9 μg(0 %)
Zinc0.08 mg(1 %)
Saturated fatty acids3.3 g
Cholesterol14.92 mg

Ingredients

for
15
Ingredients
6 tablespoons cream (48% fat)
¼ cup butter
4 tablespoons light corn syrup
0.333 cup sugar
2 ½ cups Puffed rice
For the icing
2 cups powdered sugar
water
pink Food coloring
red Food coloring
To decorate
sugar heart
sugar sprinkles
How healthy are the main ingredients?
sugar

Preparation steps

1.
Line 2 baking trays with non-stick baking paper
2.
Heat the cream, butter, syrup and sugar in a pan over a low heat until the sugar has melted. Cook gently for 3 minutes. Remove from the heat and stir in the puffed rice until evenly coated.
3.
Mould into small heart shapes (use a cutter as a guide) on the trays and leave to set.
4.
For the icing: sift the icing sugar into a bowl and gradually stir in enough water until thick and smooth.
5.
Divide into 3 bowls. Colour one pink, one red and leave one bowl white.
6.
Drizzle over the hearts and press in the sugar hearts and sprinkles.