Seasonal Kitchen

Raspberry Ice Cream Parfait with Meringue and Pistachios

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Raspberry Ice Cream Parfait with Meringue and Pistachios
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Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 4 h. 20 min.
Ready in
Calories:
630
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie630 cal.(30 %)
Protein9 g(9 %)
Fat37 g(32 %)
Carbohydrates64 g(43 %)
Sugar added56 g(224 %)
Roughage4.6 g(15 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.9 μg(5 %)
Vitamin E2 mg(17 %)
Vitamin K17.3 μg(29 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.1 mg(7 %)
Folate33 μg(11 %)
Pantothenic acid0.7 mg(12 %)
Biotin8.9 μg(20 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C15 mg(16 %)
Potassium443 mg(11 %)
Calcium120 mg(12 %)
Magnesium59 mg(20 %)
Iron2.3 mg(15 %)
Iodine6 μg(3 %)
Zinc1.1 mg(14 %)
Saturated fatty acids17.1 g
Uric acid9 mg
Cholesterol70 mg
Complete sugar60 g

Ingredients

for
4
For meringue
3 egg whites
1 tsp lemon juice
6 ozs powdered sugar
1 tsp cornstarch
For serving
7 ozs fresh Raspberries
3 ozs unsalted shelled Pistachio
8 scoops Raspberry ice cream
How healthy are the main ingredients?
RaspberryPistachio

Preparation steps

1.

Preheat the oven to 80°C /175°F. For the meringue, beat the egg whites until very stiff. Gradually add the lemon juice and sugar and continue to whip until the mixture is glossy and firm. Add the cornstarch and beat until just mixed. 

2.

Fill a piping bag with the meringue and pipe small circles on a parchment-lined baking sheet. Bake the meringue until dry but remains white, about 3 to 4 hours. Adjust the temperature down if the meringue starts to brown. 

3.

Remove the finished meringue and let cool. Rinse the raspberries. Coarsely chop the pistachios. Crumble the meringues. Fill 4 chilled glasses in alternating layers with ice cream, raspberries, pistachios, and meringue. Serve immediately.

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