Sweet Pudding with Apricots
Sweet pudding with apricots - A dream for chocolate lovers.
Healthy, because
Even smarter
Nutritional values
With the spelt semolina, a lot of dietary fibres are added to the sweet casserole with apricots, which ensure good digestion and keep the intestines healthy. In addition to protein, the milk provides the bone-strengthening combination of calcium and phosphorus, which also keeps the teeth healthy.
If you like, you can also prepare this sweet casserole with mirabelle plums or peaches instead of apricots.
(Percentage of daily recommendation)
| Calorie | 253 cal. | (12 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 690 mg | (17 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 115 mg |
Ingredients
- Ingredients
- 600 milliliters
- 120 grams Semolina flour
- salt
- 2 Tbsps cocoa powder (20 grams)
- 2 Tbsps sugar (40 grams)
- 750 grams Apricot
- 1 tsp butter (5 grams)
- 3 eggs
- 1 tsp powdered sugar (5 grams)
Preparation steps
Bring milk to a boil in a pot. Add semolina, 1 pinch of salt, cocoa powder and sugar and simmer, stirring, for about 5 minutes. Remove from heat and let cool.
Blanch apricots, rinse in cold water, peel and pit and cut into wedges.
Butter baking dish (22 x 22 cm) (approximately 9 x 9 inches). Separate eggs. Whisk egg yolks and add to semolina mixture.
Beat egg whites until stiff and carefully fold into semolina mixture.
Place semolina mixture into baking dish and top with apricots. Bake in preheated oven at 180°C (convection oven 160°C; gas mark 2-3) (approximately 350°F) for about 35 minutes. Dust with powdered sugar and serve.
