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Raspberry cappuccino
(1 vote)
Health Score:
60 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
Calories:
287
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 287 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 17 g | (11 %) | ||
| Sugar added | 12 g | (48 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 2.8 μg | (5 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.6 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 3.4 μg | (8 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 171 mg | (4 %) | ||
| Calcium | 114 mg | (11 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 72 μg | (36 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 5 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 150 grams Mascarpone
- 100 grams Quark
- 2 Tbsps Vanilla sugar
- 50 milliliters Whipped cream
- 100 grams fresh, ripe Raspberries
- 1 Tbsp powdered sugar
- 1 Tbsp lemon juice
- 100 milliliters milk
- 1 generous pinch cinnamon
- cinnamon (for dusting)
Preparation steps
1.
Whisk mascarpone with quark and vanilla sugar until smooth (add a little more or less sugar to taste). Whip cream until stiff and fold gently into mascarpone cream. Divide mixture among four glasses and refrigerate.
2.
Clean raspberries. Combine with sugar and lemon juice and puree, strain through a fine sieve. Heat milk with cinnamon and foam with an immersion blender. Spread raspberry sauce on top of mascarpone cream and garnish with milk foam. Dust with cinnamon and serve.
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