No-Bake
Easy Raspberry Charlotte
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 12 h. 40 min.
Ready in
Calories:
2763
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,763 cal. | (132 %) | ||
| Protein | 59 g | (60 %) | ||
| Fat | 138 g | (119 %) | ||
| Carbohydrates | 309 g | (206 %) | ||
| Sugar added | 147 g | (588 %) | ||
| Roughage | 27.3 g | (91 %) |
more nutritional values
| Vitamin A | 1.5 mg | (188 %) | ||
| Vitamin D | 8 μg | (40 %) | ||
| Vitamin E | 10.2 mg | (85 %) | ||
| Vitamin K | 68 μg | (113 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.9 mg | (173 %) | ||
| Niacin | 16.1 mg | (134 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 281 μg | (94 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 82.8 μg | (184 %) | ||
| Vitamin B₁₂ | 5 μg | (167 %) | ||
| Vitamin C | 161 mg | (169 %) | ||
| Potassium | 2,421 mg | (61 %) | ||
| Calcium | 983 mg | (98 %) | ||
| Magnesium | 268 mg | (89 %) | ||
| Iron | 10.8 mg | (72 %) | ||
| Iodine | 60 μg | (30 %) | ||
| Zinc | 8.5 mg | (106 %) | ||
| Saturated fatty acids | 76.8 g | |||
| Uric acid | 151 mg | |||
| Cholesterol | 1,160 mg | |||
| Complete sugar | 194 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 500 grams Raspberries
- 2 Tbsps brown sugar
- 1 small lemon (Juice)
- 450 grams Sour cream
- 100 grams Whipped cream
- 50 grams Yogurt (0.1% fat)
- 1 packet Bourbon vanilla powder
- 300 grams Ladyfinger
Preparation steps
1.
Gently clean raspberries, being careful to not let them become mushy. Mix half of raspberries with 1 tablespoon of sugar and set aside. Place remaining half of raspberries in refrigerator for the next day. Mix lemon juice with remaining sugar and 100 ml (approximately 1/2 cup) water. Bring to a boil and cook until sugar has dissolved.
2.
Whip cream until very stiff and mix with yogurt, sour cream and vanilla sugar. Drain sugared raspberries and fold into mixture. Briefly dip ladyfingers into lemon water and use to line edge of Charlotte pan, setting a few aside for top.
3.
Pour in raspberry cream and top with reserved ladyfingers. Cover and refrigerate overnight. Remove Charlotte from pan and garnish with remaining raspberries. Serve cold.
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