Sweet and Light Puddings
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 3 h. 30 min.
Ready in
Calories:
370
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 370 cal. | (18 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 27 g | (108 %) | ||
| Roughage | 6.3 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 11 mg | (12 %) | ||
| Potassium | 700 mg | (18 %) | ||
| Calcium | 75 mg | (8 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 7.6 mg | (51 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 121 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Tbsps Raspberries (crushed)
- 5 ozs Dark chocolate (70% cocoa solids, roughly chopped)
- 2 eggs (separated)
- 0.333 cup sugar
- 1 tsp vanilla extract
- ⅜ cup cream (48% fat)
- To decorate
- Raspberries
- chopped Pistachio
Preparation steps
1.
Put a spoonful of raspberries in 4 individual moulds,
2.
Melt the chocolate in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat.
3.
Whisk the egg whites and sugar until stiff peaks form. Whisk the egg yolks with the vanilla
4.
Whisk the cream until thick but not stiff.
5.
Add the egg yolk mixture to the warm melted chocolate and stir well. Fold in the cream, then fold in the egg whites until incorporated.
6.
Pour into the moulds, cover tightly with cling film and chill for at least 3 hours.
7.
Decorate with raspberries and chopped pistachios.
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