Raspberry Cream Smoothie

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Raspberry Cream Smoothie
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
440
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie440 kcal(21 %)
Protein9.23 g(9 %)
Fat27.6 g(24 %)
Carbohydrates40.45 g(27 %)
Sugar added29.82 g(119 %)
Roughage0 g(0 %)
Vitamin A336.21 mg(42,026 %)
Vitamin D3.34 μg(17 %)
Vitamin E0.68 mg(6 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.5 mg(45 %)
Niacin2.38 mg(20 %)
Vitamin B₆0.09 mg(6 %)
Folate11.93 μg(4 %)
Pantothenic acid1 mg(17 %)
Biotin5.49 μg(12 %)
Vitamin B₁₂0.95 μg(32 %)
Vitamin C0.36 mg(0 %)
Potassium322.69 mg(8 %)
Calcium247.52 mg(25 %)
Magnesium24.34 mg(8 %)
Iron0.13 mg(1 %)
Iodine60.27 μg(30 %)
Zinc0.82 mg(10 %)
Saturated fatty acids17.23 g
Cholesterol86.1 mg
Author of this recipe:

Ingredients

for
4
Ingredients
6 tablespoons
Raspberry syrup (for milkshakes)
4 tablespoons
2
egg whites (lightly whisked)
3 cups
Vanilla bean (seeds harvested)
1 cup
Marshmallow (threaded onto wooden skewers, to serve)
How healthy are the main ingredients?
sugar

Preparation steps

1.
Mix about two teaspoons of the raspberry syrup with the sugar to stain some of the crystals and spread the mixture on a plate. Set aside to dry for 15 minutes.
2.
Using a pastry brush, paint vertical stripes of egg white on four glasses and roll them in the coloured sugar to coat the egg white. Carefully brush off any excess sugar and set aside for 15 minutes.
3.
Pour the remaining raspberry syrup into the bottom of the glasses. Put the remaining egg white in a blender with the milk, vanilla seeds and cream and blend until smooth.
4.
Pour the mixture into the glasses and serve immediately with the marshmallows alongside.