Raspberry Puree with Lemon-Cream

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Raspberry Puree with Lemon-Cream
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Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
248
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie248 cal.(12 %)
Protein5 g(5 %)
Fat11 g(9 %)
Carbohydrates30 g(20 %)
Sugar added25 g(100 %)
Roughage3.8 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.1 μg(6 %)
Vitamin E1.3 mg(11 %)
Vitamin K10 μg(17 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.5 mg(13 %)
Vitamin B₆0.1 mg(7 %)
Folate45 μg(15 %)
Pantothenic acid0.8 mg(13 %)
Biotin9.2 μg(20 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C30 mg(32 %)
Potassium258 mg(6 %)
Calcium68 mg(7 %)
Magnesium34 mg(11 %)
Iron1.4 mg(9 %)
Iodine6 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids5.5 g
Uric acid19 mg
Cholesterol130 mg
Complete sugar30 g

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)
How healthy are the main ingredients?
RaspberryWhipped creamegglemon

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.