Stone Fruit Pudding with Red Berries

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Stone Fruit Pudding with Red Berries
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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)
Calorie128 kcal(6 %)
Protein5.98 g(6 %)
Fat5.84 g(5 %)
Carbohydrates13.78 g(9 %)
Sugar added11.26 g(45 %)
Roughage0.13 g(0 %)
Vitamin A76.24 mg(9,530 %)
Vitamin D0.21 μg(1 %)
Vitamin E0.18 mg(2 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.11 mg(10 %)
Niacin0.22 mg(2 %)
Vitamin B₆0.02 mg(1 %)
Folate2.79 μg(1 %)
Pantothenic acid0.09 mg(2 %)
Biotin0.19 μg(0 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C1.52 mg(2 %)
Potassium83.11 mg(2 %)
Calcium50.37 mg(5 %)
Magnesium2.84 mg(1 %)
Iron0.12 mg(1 %)
Iodine2 μg(1 %)
Zinc0.06 mg(1 %)
Saturated fatty acids3.7 g
Cholesterol17.57 mg
Author of this recipe:

Ingredients

for
1
Ingredients
9 sheets
white gelatin
2.333 cups
Apricot (peeled and chopped)
1 ½ cups
natural Yogurt
½ cup
1 tablespoon
cup
cream (whipped)
2 tablespoons
runny honey
Red currant (to garnish)
How healthy are the main ingredients?
ApricotYogurtsugarhoney

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.