Raspberry and Custard Dessert
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 40 min.
Ready in
Calories:
100
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 100 cal. | (5 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 22 g | (15 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3.6 g | (12 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 7.5 μg | (13 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 157 mg | (4 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 12 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 pkg vanilla pudding mix
- 2 cups frozen Raspberries (thawed)
- ¼ cup sugar
- 1 tsp Lime juice
- 1 cup fresh, red Raspberries
Preparation
Kitchen utensils
1 Cutting board, 1 Small knife, 1 Bowl, 1 Toothpick, 1 Kitchen twine, 1 großer Roasting pan, 1 Measuring cups, 1 Carving fork, 1 Ladle, 1 Peeler, 1 Large knife, 1 großer Pot mit Deckel, 1 Baking sheet, 1 Small pot, 1 Potato masher, 1 Wooden spoon, 1 Fine grater, 1 Fat separator, 1 Pot, 1 Teaspoon, 1 Cup, 1 Tablespoon, 1 Paper towel, 1 Poultry shears
Preparation steps
1.
Prepare the pudding according to package instructions. Chill.
2.
Meanwhile, puree the thawed raspberries with the sugar and lime juice so that the texture is still somewhat chunky.
3.
Divide the berry puree between 4 8-oz. dessert glasses. Next divide the pudding between the dessert glasses, placing it atop the puree. Chill for about 20 minutes. Garnish with fresh raspberries prior to serving.
