Grapefruit Cream Cakes
Grapefruit Cream Cakes - Guaranteed to be devoured, down to the last crumb
Healthy, because
Even smarter
Nutritional values
A surprising amount of vitamin C is hidden in the low-fat canapés. This water-soluble vitamin not only protects against free radicals; it is also needed to build up collagen, a protein that strengthens bones and blood vessels, teeth and gums.
Bought grapefruit juice does\'s fine, but freshly squeezed tastes more intense and fruity. Vegetarians use agar-agar instead of gelatine.
(Percentage of daily recommendation)
| Calorie | 234 cal. | (11 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 266 mg | (7 %) | ||
| Calcium | 129 mg | (13 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.2 g | |||
| Uric acid | 12 mg | |||
| Cholesterol | 134 mg |
Ingredients
- Ingredients
- 4 ozs Ladyfinger
- 2 pink Grapefruit
- 4 Tbsps Agave syrup
- 8 sheets gelatin
- 3 eggs
- 4 ozs cane sugar
- 1 lb Yogurt (low-fat)
Kitchen utensils
Preparation steps
Line a square baking dish (about 25 x 25 cm) (approximately 10 x 10 inches) with plastic wrap. Arrange ladyfingers side by side in baking dish.
Squeeze 200 ml (approximately 6 ounces) juice from 1 grapefruit. Mix together 100 ml (approximately 3 ounces) of the juice with agave syrup and drizzle over the ladyfingers.
Soak gelatin in cold water until softened, about 5 minutes.
Separate the eggs. In a metal bowl set over a pot of simmering water, whisk together yolks, remaining grapefruit juice and 80 grams (approximately 1/4 cup) sugar until thickened.
Squueze out gelatin and add to yolk mixture, stirring until gelatin dissolves.
Remove metal bowl from heat and stir in the yogurt. Allow to cool to room temperature.
In another bowl, beat the egg whites and remaining sugar with a hand mixture until stiff peaks. Mix into yogurt mixture. Pour over the ladyfingers and refrigerate until set, at least 4 hours.
Peel remaining grapefruit, removing the bitter white pith. Cut between membranes to remove whole segments. Cut the cake into squares, garnish with grapefruit segments and serve.
