Red Fruit Jelly
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
574
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 574 cal. | (27 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 111 g | (74 %) | ||
| Sugar added | 36 g | (144 %) | ||
| Roughage | 9.9 g | (33 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 25.5 μg | (43 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 1,304 mg | (33 %) | ||
| Calcium | 218 mg | (22 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 139 mg | |||
| Cholesterol | 77 mg | |||
| Complete sugar | 102 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 300 grams Red Currants
- 250 grams Strawberries
- 200 grams Raspberries
- 200 grams Blackberry
- 100 grams sugar
- ½ l red Currant juice
- ½ lemon (juice)
- 30 grams cornstarch
- mint
- 4 scoops Vanilla ice cream
- 4 Cape gooseberries
- 1 Star fruit
Preparation steps
1.
Reserve 4 sprigs currants for garnish. Strip the rest with a fork and rinse. Rinse strawberries, raspberries and blackberries. Place 200 grams (approximately 7 ounces) of the red currants, half the strawberries, raspberries and blackberries in a saucepan. Sprinkle with sugar, lemon juice and currant juice. Heat, simmering for a few minutes. Pour fruit through a sieve, return to pan and bring to a boil. Mix cornstarch with a little cold water, stir into purée and bring to a boil. Add remaining fruit, heat briefly, pour into bowls and refrigerate.
2.
Rinse star fruit and cut into slices. Serve red fruit jelly in bowls and add a scoop of ice cream and cape gooseberries. Garnish with mint and star fruit slices.
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