Yogurt Pudding with Fruit
Yogurt pudding with fruit - A refreshing alternative to classic chocolate.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 398 cal. | (19 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 6 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 561 mg | (14 %) | ||
| Calcium | 271 mg | (27 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 41 g |
Ingredients
- Ingredients
- 8 sheets gelatin
- 400 grams Yogurt (low-fat)
- 250 grams Quark
- 50 grams sugar
- 2 Tbsps Lemon liqueur
- 100 milliliters Whipped cream
- 1 Vanilla bean
- 8 Tbsps Coffee liqueur (80 ml)
- 2 Tbsps Sour cream (40 grams)
- 400 grams exotic Fruit (such as kiwi, pomegranate, mango)
Preparation steps
Soak gelatine in plenty of cold water. Rinse half of lemon in hot water and pat dry, grate zest.
Whisk yogurt with quark, grated lemon zest and sugar until smooth. Combine gelatine with lemon liqueur in a saucepan and dissolve on low heat. Add 2 tablespoons of yogurt cream to gelatine and mix well, add to the rest of cream. Beat heavy cream until stiff and fold into yogurt cream. Pour mixture into 4 ramekins (each 250 ml) (approximately 1 cup) and refrigerate for at least 3 hours.
Slit vanilla pod lengthwise, scrape out seeds. Combine coffee liqueur with sour cream and vanilla seeds. Rinse or peel fruit and cut into bite-sized pieces.
Just before serving, drizzle coffee mixture on 4 plates and spread fruit on top. Dip rameking into hot water briefly and invert onto fruit. Serve.
