Frozen Stone Fruit Cream Desserts
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 6 h. 30 min.
Ready in
Calories:
114
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 114 cal. | (5 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 5 g | (4 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 6.7 μg | (15 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 132 mg | (3 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 17 mg | (6 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation
Kitchen utensils
2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Slotted spoon, 1 Lid, 1 Sieve
Preparation steps
1.
Heat the milk and honey in a pan until just below simmering. Remove from the heat.
2.
Whisk the eggs until light and frothy. Whisk in the milk mixture until blended.
3.
Return to the pan and cook over a low heat, stirring constantly until thickened. Do not boil. Remove from the heat and stir in the spices. Set aside to cool, stirring occasionally.
4.
Pour into a freezerproof container, cover and freeze until firm.
5.
Tip into a bowl and stir in the raisins, cranberries and almond. Spoon into the container and freeze until firm.
6.
Serve in scoops in paper cake cases.
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