Raspberry Puree with Lemon-Cream
(1 vote)
(1 vote)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
248
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 248 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 30 g | (20 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 258 mg | (6 %) | ||
| Calcium | 68 mg | (7 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 5.5 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 130 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Raspberries
- 100 grams powdered sugar
- 100 milliliters Whipped cream
- 2 eggs (medium-sized)
- Juice of 2 lemons
- Lemon balm (for garnish)
- lemons (for garnish)
Preparation steps
1.
Mash raspberries and strain through a sieve. Mix puree with 25 grams (approximately 1 1/2 tablespoons) powdered sugar. Refrigerate. Whip cream to soft peaks. In a metal bowl, beat eggs with remaining powdered sugar. Place bowl over a pan of hot water and continue beating with a whisk or hand mixer until foamy. Gradually beat in lemon juice and continue beating until thickened. Place the bowl over another bowl filled with cold water and stir until cooled. Fold in whipped cream. Divide raspberry puree among 4 glasses and top with lemon-cream. Garnish with lemon balm and lemon slices.
