Green Fruit Pudding
Green Fruit Pudding - A refined breakfast recipe with roots in Northern Germany
Healthy, because
Even smarter
Nutritional values
The kiwis in particular provide a good portion of vitamin C. The fluffy vanilla cream to go with it is pleasantly sour and beautifully light due to the yoghurt that is added to it.
If you would like to prepare this fine fruit dessert in autumn or winter as well, it is best to replace the summer peaches with double the amount of kiwis. The light green star fruits (carambolas) are very suitable and decorative, not only at Christmas time.
(Percentage of daily recommendation)
| Calorie | 269 cal. | (13 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 95 mg | (100 %) | ||
| Potassium | 780 mg | (20 %) | ||
| Calcium | 125 mg | (13 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 62 mg | |||
| Cholesterol | 24 mg |
Ingredients
- Ingredients
- 1 Vanilla bean
- 1 ¾ cups Apple juice
- ½ lemon
- 2 Tbsps cornstarch (About 20 g)
- 2 white Peaches
- 4 ozs green seedless Grape
- 1 pc honeydew melon (300 g)
- 4 Kiwi
- 4 ozs Whipped cream
- ½ pinch Vanilla sugar
- 5 ozs Yogurt (low-fat)
- to taste mint (or lemon verbena)
Kitchen utensils
Preparation steps
Cut vanilla bean lengthwise and scrape out the seeds with a knife. Boil the apple juice and vanilla bean in a pot.
In a small bowl mix 1 tablespoon of lemon juice with the cornstarch. Add the cornstarch mixture to the apple juice, bring back to a boil, and then remove from heat.
Boil a pot of water. Using a slotted spoon, dip peaches into the water and then rinse with cold water and remove the skin. Halve the fruits, remove the pits and chop them into cubes.
Rinse and halve the grapes. (Core the grapes if they are not seedless.)
Core the melon, cut into slices, cut the flesh from the rind and dice.
Peel the kiwi and dice the flesh. Place half of the kiwi in a tall container and puree with an immersion blender.
Mix the kiwi puree with the apple juice. Fold all of the prepared fruit into the mixture. Pour the mixture into dessert glasses and cool for at least 2 hours or until set.
Shortly before serving, beat the whipping cream with the vanilla sugar until stiff.
Fold the yogurt into the whipped cream with a rubber spatula. Spread the topping on the fruit pudding. Garnish to taste with mint or lemon verbena and serve.
