Summer Berry Gelatin with Ice Cream
(1 vote)
(1 vote)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 6 h. 30 min.
Ready in
Calories:
198
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 198 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 33 g | (22 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 8.2 μg | (14 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 48 μg | (16 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 435 mg | (11 %) | ||
| Calcium | 74 mg | (7 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 39 mg | |||
| Complete sugar | 32 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
8
- Ingredients
- 12 sheets gelatin
- 400 grams Strawberries
- 200 grams Raspberries
- 150 grams Blueberries
- 125 grams red Currants
- 800 milliliters Apple juice
- 1 Tbsp lemon juice
- 100 milliliters Red wine
- 4 scoops Vanilla ice cream
- mint (for garnish)
Preparation steps
1.
Soften the gelatin in cold water. Rinse, trim and drain the berries well. Arrange 3/4 of the mixed berries in a jello mold and hold the rest aside for serving. Mix the apple and lemon juice with the wine.
2.
Place the dripping wet gelatin in a small pot and dissolve over moderate heat (do not boil). Stir the dissolved gelatin into the juice mixture and then pour over the fruit. Cover with foil and leave to set in the refrigerator for about 5-6 hours.
3.
To serve, dip the mold briefly in hot water, loosen the edge of the gelatin with a knife and turn out onto a plate. Place the vanilla ice cream and the remaining fruit in the center. Garnish with mint and serve immediately.
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