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Raspberry Cream
(1 vote)
Health Score:
60 / 100
Difficulty:
easy
Preparation:
1 hr 10 min.
Preparation
Calories:
352
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 325 mg | (8 %) | ||
| Calcium | 143 mg | (14 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 13.7 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 23 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 250 grams Quark
- 250 grams Whipped cream
- 1 packet Bourbon vanilla powder
- 3 Tbsps sugar
- 400 grams fresh or frozen Raspberries
Preparation steps
1.
Rinse the raspberries. Whip the cream until stiff. Mix together the quark, 2 tablespoons of the sugar, vanilla sugar, and about 100 grams (approximately 1 cup) of raspberries. Fold in the whipped cream. Refrigerate for 1 hour.
2.
Combine in a saucepan the remaining raspberries with 1 tablespoon sugar heat and 2 tablespoons water. Bring to a simmer and remove from heat immediately. Allow to cool slightly.
3.
Spoon the raspberry cream into dessert cups and serve drizzled with the warm raspberries.
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