Millet Porridge with Apricots
(0 votes)
(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 15 min.
Preparation
Calories:
297
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 297 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 22 μg | (7 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 577 mg | (14 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 41 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 26 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 milliliters milk
- 100 grams Millet (finely ground)
- 4 Tbsps Whipped cream
- ½ tsp grated Orange peel
- 2 Tbsps sugar
- 400 grams Apricot
- 100 milliliters Apricot juice
- 1 small Cinnamon stick
- 1 tsp lemon juice
- To garnish
- Orange peel
- Lemon balm
Preparation steps
1.
Combine the millet and milk in a saucepan, bring to a boil, stirring, and boil for 2 minutes. Stir in the heavy cream and orange zest. Add sugar to taste. Remove the pan from the heat and let the porridge cool for 5 minutes.
2.
Rinse 4 ramekins, fill with the porridge, smooth the top and place in the refrigerator for 2 hours. Rinse the apricots, quarter and pit. Simmer the apricot juice and cinnamon stick over low heat for 10 minutes. Stir in the lemon juice and add sugar to taste. Let cool.
3.
To serve, gently warm the ramekins and invert the millet porridge onto serving plates. Serve with apricot sauce and garnish with orange zest and lemon balm.
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