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
4
- 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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
