Lemon Cream
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
9 h. 41 min.
Preparation
Calories:
495
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 32 g | (21 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 1.8 g | (6 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.8 μg | (24 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 446 mg | (11 %) | ||
| Calcium | 227 mg | (23 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 16.2 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 70 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 8 sheets white gelatin (unflavored)
- 3 fresh lemons
- 90 grams sugar
- 250 grams Cream quark (40% fat)
- 350 grams Yogurt (0.1% fat)
- 200 grams Whipped cream
- garnish
- 1 Tbsp Lemon peel
- lemons (halved)
- 2 Tbsps chopped Pistachio
- Lemon balm
Preparation steps
1.
Soak the gelatine in cold water. Rinse 1 lemon under hot water, dry and grate the peel. Juice all of the lemons, and mix the juice and zest with the sugar.
2.
Stir in the cottage cheese and yogurt. Whipe the cream until stiff and fold into the mixture.
3.
Dissolve the gelatine in a saucepan over low heat while stirring, then stir into the cheese mixture. Pour the mixture into serving ramekins and refrigerate at least 3 hrs. Dip the molds briefly in hot water to loosen them, and remove the cream onto a plate.
4.
Serve garnished with the lemon balm, zest, slices and pistachios.
