Vegan Pudding with Fruit Sauce

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Vegan Pudding with Fruit Sauce
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Health Score:
Health Score
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
5 min.
Preparation
ready in 20 min.
Ready in
Calories:
411
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie411 kcal(20 %)
Protein9.23 g(9 %)
Fat24.85 g(21 %)
Carbohydrates43.3 g(29 %)
Sugar added7.04 g(28 %)
Roughage6.52 g(22 %)
Vitamin A2.2 mg(275 %)
Vitamin D1.5 μg(8 %)
Vitamin E17.17 mg(143 %)
Vitamin B₁0.24 mg(24 %)
Vitamin B₂0.07 mg(6 %)
Niacin1.99 mg(17 %)
Vitamin B₆0.24 mg(17 %)
Folate50.93 μg(17 %)
Pantothenic acid0.46 mg(8 %)
Biotin26.53 μg(59 %)
Vitamin B₁₂1.05 μg(35 %)
Vitamin C58.72 mg(62 %)
Potassium299.56 mg(7 %)
Calcium302.61 mg(30 %)
Magnesium135.26 mg(45 %)
Iron3.04 mg(20 %)
Iodine5.67 μg(3 %)
Zinc1.02 mg(13 %)
Saturated fatty acids3.77 g
Cholesterol0 mg
Author of this recipe:
How healthy are the main ingredients?
RaspberrylemonAgave syrupcinnamon

Ingredients

for
4
Ingredients
1 ½ cups
½
lemon (juiced)
2 tablespoons
2 cups
2 cups
1 cup
Hazelnuts (chopped)
ground cinnamon

Preparation steps

1.
Combine the raspberries, lemon juice, agave nectar, and two tablespoons of water in a saucepan.
2.
Cook over a low heat, stirring occasionally, until the raspberries are soft and juicy. Puree in a food processor or blender until smooth.
3.
Pass the puree through a fine sieve into a bowl. Cover and chill until needed.
4.
Mix together the two yoghurts and divide between four serving cups or pots.
5.
Toast the chopped hazelnuts with a pinch of ground cinnamon in a dry frying pan set over a medium heat. Once the nuts are aromatic and golden, remove from the pan and leave them to cool slightly.
6.
Top the yoghurt with raspberry coulis and chopped hazelnuts before serving.