Warm Currant Cobbler
Warm Currant Cobbler - For the person who enjoys warm desserts
Healthy, because
Even smarter
Nutritional values
Red currants contain a ton of immune-boosting vitamin C and a considerable amount of intestine-healthy fiber. 100 grams also provides almost half your recommended daily dose of anti-aging vitamin E.
A mix of red and black currants increases the absorption of vital substances.
(Percentage of daily recommendation)
| Calorie | 212 cal. | (10 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 25 g | (17 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.7 mg | (23 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 33 μg | (11 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0.65 μg | (22 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 257 mg | (6 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 21 mg | |||
| Cholesterol | 120 mg |
Ingredients
- Ingredients
- 9 ozs red Currants
- liquid Sweetener (to taste)
- 3 eggs
- 4 Tbsps powdered sugar
- 1 pinch allspice (about 1 large pinch)
- 1 pinch salt
- ½ lemon
- ½ cup
- 4 ozs Pastry flour
- 4 Tbsps Almond slivers
Kitchen utensils
Preparation steps
Rinse currants and drain well in a sieve.
Use a fork to remove currants from stems. Place in a bowl and sweeten to taste with sweetener.
Beat eggs with a hand mixer until frothy, 4-5 minutes.
Beat in powdered sugar, allspice and salt.
Rinse lemon, wipe dry, halve and finely grate peel.
Stir 2 teaspoons lemon zest, milk and flour into the beaten egg mixture.
Pour batter into a large baking dish.
Sprinkle currants and almonds over batter. Bake in a preheated oven at 350°F for 35-40 minutes. Serve warm.
