Layered Berry Dessert
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 5 h. 20 min.
Ready in
Calories:
249
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 249 cal. | (12 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 11 g | (44 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 11.4 μg | (19 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 82 μg | (27 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.3 μg | (21 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 402 mg | (10 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 3 ⅓ cups Strawberries (100 g halved and set aside to put in the jelly)
- ⅓ cup sugar
- 3 Tbsps lemon juice
- 5 sheets white gelatin
- 2 sheets red gelatin
- 2 cups Strawberry juice (or apple juice)
- 1 cup whipping cream (at least 30% fat, well chilled)
- fresh Berry (as desired)
Preparation
Kitchen utensils
1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Mixing bowl, 1 Knife, 1 Kitchen scale, 1 Bowl, 1 Wooden spoon, 1 Hand mixer, 1 Grater, 1 Rolling pin, 1 Baking sheet, 1 Parchment paper, 1 Small knife
Preparation steps
1.
Marinate the remaining strawberries with the sugar and lemon juice for 1 hour.
2.
Soften the gelatine in cold water.
3.
Puree half the strawberries and sieve. Mix the puree with the strawberry or apple juice.
4.
Wring out the gelatine and dissolve in warm water. Stir in some of the strawberry mixture then add the rest and stir in until cold.
5.
Pour into damp glasses and add the halved strawberries. Chill in the fridge for approx. 4 hours.
6.
Whip the cream (pre-sweeten to taste if desired) and place on top of the jelly. Garnish with fresh berries.
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