Frozen Fruit Puddings
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 4 h. 25 min.
Ready in
Calories:
222
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 222 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 6.1 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.5 μg | (8 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 212 mg | (5 %) | ||
| Calcium | 240 mg | (24 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 20 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 Limes (unwaxed)
- 1 lemon (unwaxed)
- 2 cups Raspberries
- ¼ cup caster sugar
- 1 ¾ cups soft white Cheese (e. g. cream cheese, quark or mascarpone)
- 3 egg whites
- 1 pinch salt
- 1 tsp powdered sugar
Preparation steps
1.
Tie a band of greaseproof paper around 8 shot glass with a rubber band. The greaseproof paper should come about 5 cm | 2" past the height of the glasses.
2.
Wash the limes and a lemon with a little warm water and finely grate the zest with a grater.
3.
Put the lemon and lime zest into a bowl of chilled water and save for later. Juice the limes.
4.
Crush the raspberries with the lime juice and half the caster sugar and then strain the puree through a sieve to remove the pips.
5.
Beat the egg whites and a pinch of salt until softly peaked, and then fold the remaining sugar into the mixture and beat until its firm.
6.
Mix a couple of spoons of beaten egg whites into the puree. Then fold the puree mixture into the remaining egg whites and gently blend.
7.
Pour the mixture into the 8 shot glasses and fill to the brim of the glasses. Place in the freezer for 4 hours.
8.
Remove from freezer 15 minutes before serving, remove the greaseproof paper, garnish with a raspberry, the lime and lemon zest, and a little icing sugar.
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