Passion Fruit Cream
(0 votes)
(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 45 min.
Ready in
Calories:
489
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 489 cal. | (23 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 38 g | (152 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 11.7 μg | (26 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 72 mg | (76 %) | ||
| Potassium | 581 mg | (15 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 64 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 7 sheets white gelatin
- 4 Passion fruit
- 400 grams Natural yogurt
- 100 grams Quark
- 1 generous pinch lemon zest
- 150 grams sugar
- 2 centiliters Coconut liqueur
- 150 milliliters Whipped cream
- 1 ripe Mango
- ¼ Papaya
- 1 Tbsp lemon juice
- mint (for garnishing)
Preparation steps
1.
Soften gelatine in cold water. Cut passion fruit in half, scrape out seeds and place in a bowl. Strain aproximately 3/4 of passion fruit pulp through a sieve. Mix with yogurt, quark, lemon zest and sugar until smooth. Squeeze gelatine and dissolve in coconut liqueur in a saucepan on low temperature. Add 2 ablespoons of passion fruit yogurt cream and mix well, add the rest of cream. Whip heavy cream, fold into fruit cream and pour into four glasses. Refrigerate for at least 3 hours.
2.
Peel mango and cut pulp into small cubes. Peel papaya, cut in half, scrape out seeds and chop pulp finely. Combine both in a bowl, sprinkle with lemon juice and mix with remaining passion fruit puree.
3.
Place fruit on top of mousse and garnish with mint. Serve.
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