Semolina Pudding with Berry Sauce
Semolina Pudding with Berry Sauce - Sweets for the sweet: This fruity pudding is loved by all!
Healthy, because
Even smarter
Nutritional values
The berry sauce brings besides taste also a lot of vitamin C and anthocyanins. These secondary plant substances protect the body cells from free radicals and strengthen the body's defences.
Of course you can take fresh fruit during the berry season - a sauce made only from strawberries or raspberries is also delicious! If you are stingy with calories, you can use low-fat milk (1.5 % fat) instead of whole milk.
(Percentage of daily recommendation)
| Calorie | 164 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 26 g | (17 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.5 mg | (13 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 230 mg | (6 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 13 mg |
Ingredients
- Ingredients
- 1 Vanilla bean
- 1 pinch Saffron
- 2 pints
- 3 Tbsps sugar (about 60 grams)
- 1 pinch salt
- 5 ozs Wheat semolina
- 1 lb mixed Berry (frozen or fresh)
- 2 Tbsps honey (about 30 grams)
Kitchen utensils
Preparation steps
Halve vanilla bean lengthwise and scrape out seeds. Mix saffron with 1 tablespoon warm water in a cup to dissolve.
Bring milk, sugar, 1 pinch salt, saffron water, vanilla bean pod and vanilla seeds to a boil in a pot. Sprinkle in semolina and cook while stirring with a whisk for 3-4 minutes.
Remove vanilla bean pod. Rinse a bundt cake pan (1.5-2 liters) (approximately 1 1/2–2 quarts) with cold water. Fill with the semolina mixture, smooth with the back of a spoon and allow to set for at least 2 hours in the refrigerator.
Meanwhile, thaw the berries. Stir in honey and puree with an immersion blender. Unmold semolina pudding on a plate and serve with berry sauce.
