Stewed Red Fruit with Whipped Cream
(1 vote)
(1 vote)
Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
393
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 54 g | (36 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 38.5 μg | (64 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 76 μg | (25 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 198 mg | (208 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 49 mg | |||
| Cholesterol | 42 mg | |||
| Complete sugar | 47 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 600 grams mixed Berry (such as cherries, strawberries and black currants)
- 400 milliliters Black currant juice
- 1 pc Lemon peel
- 5 Tbsps sugar
- lemon juice (to taste)
- 1 Vanilla bean (split lengthwise and seeds scraped out)
- 3 tsps cornstarch
- mint (to garnish)
- 200 grams Whipped cream
- 1 Tbsp Vanilla sugar
Preparation steps
1.
Rinse the berries, pat dry and destem, hull and pit the fruit as needed. Combine 1/3 of the fruit, the blackcurrant juice, vanilla extract and lemon zest in a saucepan, bring to a boil then reduce heat and simmer for 5 minutes. Strain through a sieve.
2.
Stir the cornstarch with 2 tablespoons cold water until smooth then whisk into the berry mixture. Add the remaining fruit and simmer for 2-3 minutes. Stir in the sugar and lemon juice to taste then set aside and let cool. Whip the cream and vanilla sugar to medium-stiff peaks.
3.
Fill the serving bowls with fruit stew, top with whipped cream and garnish with fresh mint.
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