Guilt-Free Delicacy
Layered Raspberry Cream Dessert
(6 votes)
(6 votes)
Layered Raspberry Cream Dessert - Tasty and light!
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
180
calories
Calories
Healthy, because
Even smarter
Nutritional values
Raspberries are a great source of antioxidants as well as vitamin C.
Outside the season for fresh raspberries, this light dessert also works with thawed frozen fruit.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 16 μg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.2 μg | (18 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 422 mg | (11 %) | ||
| Calcium | 168 mg | (17 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 3 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 18 ozs Raspberries (Fresh or frozen)
- 5 Tbsps powdered sugar
- 2 Tbsps lemon juice
- Vanilla bean
- 7 ozs low fat Cream cheese (0.2% fat)
- 7 ozs Yogurt (low-fat)
- 1 Tbsp Pistachio
Preparation steps
1.
Thaw or clean raspberries. Puree half of berries with 2 tablespoons of powdered sugar and lemon juice and strain through a sieve, if desired. Pour raspberry sauce into 4 glasses.
2.
Slit vanilla pod lengthwise and scrape out seeds. Whisk cream cheese with yogurt, remaining powdered sugar and vanilla seeds until smooth. Coarsely chop pistachios.
3.
Place cream into a piping bag and spread 2-3 on raspberry puree. Top with remaining raspberries and finish with the rest of cream. Sprinkle with pistachios and serve.
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