Yogurt Pudding with Fruit

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Yogurt Pudding with Fruit

Yogurt pudding with fruit - A refreshing alternative to classic chocolate.

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Health Score:
7,7 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 3 h. 40 min.
Ready in
Calories:
398
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie398 kcal(19 %)
Protein22 g(22 %)
Fat11 g(9 %)
Carbohydrates41 g(27 %)
Sugar added13 g(52 %)
Roughage3.2 g(11 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.3 μg(2 %)
Vitamin E0.8 mg(7 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.5 mg(45 %)
Niacin3.6 mg(30 %)
Vitamin B₆0.2 mg(14 %)
Folate44 μg(15 %)
Pantothenic acid1.2 mg(20 %)
Biotin10.7 μg(24 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C35 mg(37 %)
Potassium561 mg(14 %)
Calcium271 mg(27 %)
Magnesium45 mg(15 %)
Iron1.5 mg(10 %)
Iodine9 μg(5 %)
Zinc1.2 mg(15 %)
Saturated fatty acids6.2 g
Uric acid19 mg
Cholesterol26 mg
Author of this recipe:

Ingredients

for
4
Ingredients
8 sheets
400 grams
250 grams
50 grams
2 tablespoons
100 milliliters
1
8 tablespoons
2 tablespoons
Sour cream (40 grams)
400 grams
exotic Fruit (such as kiwi, pomegranate, mango)

Preparation steps

1.

Soak gelatine in plenty of cold water. Rinse half of lemon in hot water and pat dry, grate zest.

2.

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.

3.

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.

4.

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.