Fresh Raspberries with Vanilla Whipped Cream

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Fresh Raspberries with Vanilla Whipped Cream
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Health Score:
7,4 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
206
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie206 kcal(10 %)
Protein3 g(3 %)
Fat12 g(10 %)
Carbohydrates19 g(13 %)
Sugar added10 g(40 %)
Roughage7.1 g(24 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.4 μg(2 %)
Vitamin E1.3 mg(11 %)
Vitamin K15 μg(25 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.1 mg(9 %)
Vitamin B₆0.1 mg(7 %)
Folate47 μg(16 %)
Pantothenic acid0.6 mg(10 %)
Biotin4.1 μg(9 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C39 mg(41 %)
Potassium346 mg(9 %)
Calcium90 mg(9 %)
Magnesium49 mg(16 %)
Iron1.6 mg(11 %)
Iodine5 μg(3 %)
Zinc0.6 mg(8 %)
Saturated fatty acids7.1 g
Uric acid28 mg
Cholesterol32 mg
Complete sugar18 g

Ingredients

for
4
Ingredients
600 grams fresh Raspberries
4 tablespoons powdered sugar
1 tablespoon lemon juice
1 Vanilla bean
150 milliliters Whipped cream (at least 30% fat content)
How healthy are the main ingredients?
RaspberryWhipped cream

Preparation steps

1.

Rinse the raspberries and drain. For the raspberry sauce: Place half of the raspberries in a blender with 2 tablespoons of the powdered sugar and the lemon juice. Puree and strain through a fine sieve. For the vanilla whipped cream: Halve the vanilla bean lengthwise and scrape out seeds with a sharp knife. In a bowl, whip the cream with the vanilla bean seeds and remaining icing sugar.

2.

For serving: Divide the raspberry sauce between 4 dessert bowls and top with the remaining raspberries. Garnish each with a dollop of whipped cream and a piece of the vanilla bean.