Souffle with Cherries
(0 votes)
(0 votes)
Health Score:
60 / 100
Difficulty:
advanced
Difficulty
Preparation:
50 min.
Preparation
Calories:
255
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 0.8 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 1.2 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 49 μg | (16 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 14.6 μg | (32 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 201 mg | (5 %) | ||
| Calcium | 79 mg | (8 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 5.2 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 252 mg | |||
| Complete sugar | 21 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 60 grams sugar
- and sugar butter (for ramekins)
- 200 grams Quark
- 3 egg yolks
- ½ Vanilla bean (slit)
- 1 fresh lemon (zested)
- 3 egg whites
- 2 centiliters Cherry brandy
- 1 pinch salt
- 12 Cherries
Preparation steps
1.
Butter ramekins, sprinkle with sugar and refrigerate.
2.
Combine quark with egg yolks, vanilla, cherry brandy and lemon zest, mix until smooth. Beat egg whites with a pinch of salt until very stiff and gradually add sugar. Carefully fold egg whites into quark mixture.
3.
Rinse, halve and pit cherries. Pour batter into ramekins and top with cherries. Place into a baking dish and add about 2 cm (approximately 1 inch) of boiling water. Bake in preheated oven at 225°C (approximately 435°F) for about 25 minutes. Serve immediately.
