Frozen Berry Puddings
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 5 h. 30 min.
Ready in
Calories:
327
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 327 cal. | (16 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 13.4 μg | (30 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 194 mg | (5 %) | ||
| Calcium | 56 mg | (6 %) | ||
| Magnesium | 11 mg | (4 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 9.5 g | |||
| Uric acid | 15 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 35 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ⅔ cups Forest Fruit (e. g. blackberries, redcurrants, blueberries)
- 1 egg (separated, white chilled)
- 1 egg yolk
- ½ Vanilla bean (halved lengthways, seeds scraped out)
- 0.333 cup powdered sugar
- ½ cup cream cheese
- ⅜ cup cream (whipped)
- 1 tsp lemon juice
Preparation steps
1.
Mash half the berries with a fork.
2.
Place the two egg yolks in a bain-marie. Add the vanilla seeds and the icing sugar and whisk until thick and creamy.
3.
Place the bain-marie in a pot of ice cold water and continue whisking until the mixture cools down. Stir in the mashed fruits and the cream cheese and fold in the whipped cream.
4.
Beat the egg white and the lemon juice until stiff and then fold into the egg yolk-cream mixture.
5.
Line four ramekins with cling film and fill with the mixture. Cover and freeze for at least 5 hours.
6.
Remove from the freezer around 5 minutes before servings. Knock out onto plates, remove the cling film and serve garnished with the remaining berries, physalis, berry sauce and icing sugar.
