Sweet Carrot Puddings

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Sweet Carrot Puddings
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 3 h. 35 min.
Ready in
Calories:
390
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie390 kcal(19 %)
Protein3.77 g(4 %)
Fat29.94 g(26 %)
Carbohydrates28.42 g(19 %)
Sugar added16.75 g(67 %)
Roughage1.42 g(5 %)
Vitamin A1,188.82 mg(148,603 %)
Vitamin D1.58 μg(8 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.19 mg(17 %)
Niacin1.15 mg(10 %)
Vitamin B₆0.04 mg(3 %)
Folate5.18 μg(2 %)
Pantothenic acid0.49 mg(8 %)
Biotin1.55 μg(3 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C4.24 mg(4 %)
Potassium110.95 mg(3 %)
Calcium95.08 mg(10 %)
Magnesium8.89 mg(3 %)
Iron0.15 mg(1 %)
Iodine17.26 μg(9 %)
Zinc0.3 mg(4 %)
Saturated fatty acids18.92 g
Cholesterol92.88 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 ½ cups
young carrots (peeled and sliced)
cup
1 tablespoon
0.333 cup
½ teaspoon
ground cinnamon
1.333 cups
1 tablespoon
Brittle
How healthy are the main ingredients?
carrotsugarcinnamon

Preparation steps

1.
Cook the carrots in boiling water for around 15 min.
2.
Mix together the corn flour, sugar and cinnamon. Add to the carrots and puree well.
3.
Transfer to a pot, add the cream and bring to the boil, stirring continuously. As soon as the cream thickens, transfer to glasses and leave to cool. Chill for at least 2 hours in the fridge.
4.
Serve sprinkled with brittle.