Stone Fruit Pudding with Red Berries
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
128
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 128 kcal | (6 %) | ||
| Protein | 5.98 g | (6 %) | ||
| Fat | 5.84 g | (5 %) | ||
| Carbohydrates | 13.78 g | (9 %) | ||
| Sugar added | 11.26 g | (45 %) | ||
| Roughage | 0.13 g | (0 %) |
more nutritional values
| Vitamin A | 76.24 mg | (9,530 %) | ||
| Vitamin D | 0.21 μg | (1 %) | ||
| Vitamin E | 0.18 mg | (2 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.11 mg | (10 %) | ||
| Niacin | 0.22 mg | (2 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 2.79 μg | (1 %) | ||
| Pantothenic acid | 0.09 mg | (2 %) | ||
| Biotin | 0.19 μg | (0 %) | ||
| Vitamin B₁₂ | 0.13 μg | (4 %) | ||
| Vitamin C | 1.52 mg | (2 %) | ||
| Potassium | 83.11 mg | (2 %) | ||
| Calcium | 50.37 mg | (5 %) | ||
| Magnesium | 2.84 mg | (1 %) | ||
| Iron | 0.12 mg | (1 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.06 mg | (1 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Cholesterol | 17.57 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
Preparation steps
1.
Soften the gelatine in cold water.
2.
Puree the apricots and stir in the yogurt, sugar and lemon juice. Dissolve the gelatine in a pot over a low heat. Stir in 2 tbsp of the yogurt cream and then transfer to the remaining yogurt mixture. Fold in the cream.
3.
Line a pudding mould with cling film and fill with the mixture. Chill in the fridge for 4 hours.
4.
Knock out the jelly onto a plate, remove the cling film and drizzle with honey. Serve garnished with redcurrants.
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