Red Fruit Compote
(0 votes)
(0 votes)
Health Score:
42 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
492
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 492 cal. | (23 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 96 g | (64 %) | ||
| Sugar added | 36 g | (144 %) | ||
| Roughage | 2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 19.6 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 25 μg | (8 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 16.5 μg | (37 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 578 mg | (14 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 86 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250g each rhubarb, sour cherries and Currants (approximately 8.5 ounces of each)
- red Fruit juice
- 2 Tbsps cornstarch
- 100 grams sugar
- 1 Tbsp chopped Pistachio
- 4 scoops Vanilla ice cream
Preparation steps
1.
Rinse cherries, pit and remove stems. Rinse currants and pull the berries from the stems. Rinse and peel rhubarb, then slice into bite-size pieces.
2.
Boil juice and pour in the prepared fruit. Cook about 5 minutes on low heat.
3.
Mix cornstarch with a little cold water and stir into the fruit. Bring to a boil. Add sugar to taste and leave to cool. Sprinkle with pistachios and serve with vanilla ice cream.
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