Raspberry Soup with Snow Eggs
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
352
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 352 cal. | (17 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 52 g | (208 %) | ||
| Roughage | 7.4 g | (25 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 15 μg | (25 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 48 mg | (51 %) | ||
| Potassium | 505 mg | (13 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 47 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 73 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 300 grams Raspberries
- ¼ l Apple juice
- ½ lemon (zest)
- 100 grams sugar
- 1 tsp cornstarch
- For the Snow Eggs
- 1 egg white
- ½ packet Vanilla sugar
- Lemon balm (for garnish)
Preparation steps
1.
Clean the raspberries. Set aside 2 tablespoons of the apple juice. Bring the remaining apple juice, raspberries, sugar, and lemon zest to a boil. Puree and pass through a fine strainer. Mix the remaining apple juice with cornstarch, mix into the puree, and let the mixture cool.
2.
Beat the egg whites until stiff, and then mix in the sugar. Bring a wide pot with 4 cm (approximately 2 inches) of water to a boil.
3.
Using 2 spoons, form the egg white into snowball shapes. Drop carefully into the water. Cover, and remove from the heat. Let cook 3 minutes on one side, turn and cook an additional 2-3 minutes.
4.
Serve the soup cold with the snow eggs, and garnish with the lemon balm.
