Frozen Berry Pudding

Name: Frozen Berry Pudding
Total time: 4 h 35 min
Yield: 4
Ingredients: 0.5 cup Raspberry jam (sieved); 6 tablespoons crumbled Sponge cake (or sponge fingers); 1 egg (separated); 1 Vanilla pod (split lengthways and the seeds removed); 0.333 cup powdered sugar; 0.5 cup Mascarpone; 0.375 cup cream; 1 teaspoon lemon juice; 1 cup Raspberries (to garnish)

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Health Score:

3,8 / 10

Difficulty:

moderate

Difficulty

Preparation:

35 min.

Preparation

ready in 4 h. 35 min.

Ready in

Calories:

503

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	503 kcal	(24 %)
Protein	6.75 g	(7 %)
Fat	35.53 g	(31 %)
Carbohydrates	43.05 g	(29 %)
Sugar added	9.77 g	(39 %)
Roughage	2.35 g	(8 %)

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more nutritional values

Vitamin A	294.01 mg	(36,751 %)
Vitamin D	0.87 μg	(4 %)
Vitamin E	1.73 mg	(14 %)
Vitamin B₁	0.02 mg	(2 %)
Vitamin B₂	0.13 mg	(12 %)
Niacin	0.56 mg	(5 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	19.03 μg	(6 %)
Pantothenic acid	0.23 mg	(4 %)
Biotin	0.9 μg	(2 %)
Vitamin B₁₂	0.36 μg	(12 %)
Vitamin C	8.65 mg	(9 %)
Potassium	72.77 mg	(2 %)
Calcium	111.21 mg	(11 %)
Magnesium	8.73 mg	(3 %)
Iron	0.37 mg	(2 %)
Iodine	18.37 μg	(9 %)
Zinc	0.2 mg	(3 %)
Saturated fatty acids	19.48 g
Cholesterol	142.82 mg

Author of this recipe:

EAT SMARTER

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How healthy are the main ingredients?

Raspberry

Ingredients

for

servings

Ingredients: ½ cup
Raspberry jam (sieved); 6 tablespoons
crumbled Sponge cake (or sponge fingers); 1
egg (separated); 1
Vanilla pod (split lengthways and the seeds removed); 0.333 cup
powdered sugar; ½ cup
Mascarpone; ⅜ cup
cream; 1 teaspoon
lemon juice; 1 cup
Raspberries (to garnish)

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Preparation steps

Spread four individual moulds (holding approx. 200 ml each) with plenty of jam and coat well with the crumbs.

Put the egg white in a large bowl and put in a cold place.

Put the egg yolk in a mixing bowl and add the vanilla seeds and icing sugar. Beat over a bain marie until thick and creamy, then beat over iced water for faster cooling. Stir through the mascarpone.

Whip the cream until stiff peaks form and fold into the cold egg mixture. Beat the egg white with the lemon juice until stiff peaks form and fold into the ice cream mixture. Spoon into the prepared moulds, cover and freeze for at least 4 hours.

To serve, tip out of the moulds and serve garnished with the remaining jam and the raspberries.