Mango Yogurt Raspberry Cup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 210 cal. | (10 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 44 mg | (46 %) | ||
| Potassium | 341 mg | (9 %) | ||
| Calcium | 98 mg | (10 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 28 g |
Ingredients
- For the mango cream
- 1 ripe Mango
- 500 milliliters Mango juice
- 6 sheets white gelatin
- For the yogurt cream
- 250 grams Yogurt (0.1% fat)
- 200 grams Quark
- 100 grams Whipped cream (beaten)
- 2 pkgs Vanilla sugar
- For the raspberry cream
- 300 grams frozen Raspberries
- 3 Tbsps sugar
- 2 Tbsps lemon juice
Preparation steps
Soak the gelatin in plenty of cold water. Peel the mango, thinly slice the flesh from the center seed and chop. Squeeze the gelatin well and melt in a saucepan over medium heat. Stir in some mango juice (temper). Mix rapidly with the remaining juice. Divide the mango pulp into 6-8 glasses and fill with 1/3 of the mango juice mixture. Transfer to the refrigerator.
For the yogurt cream, mix the yogurt with the vanilla sugar and quark until smooth and fold in the cream.
Spread half of the cream on the gelled mango mixture and smooth.
Puree the frozen raspberries with lemon juice and sugar, press through a sieve, if desired, and spoon over the cream layer. Carefully pour the remaining yogurt mixture over the raspberry cream. Pour the remaining mango mixture gently over the top and chill at least 3 hours in the refrigerator before serving.
