Fruit Dessert Soup with Cinnamon
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
428
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 428 cal. | (20 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 10.2 g | (34 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 9.8 μg | (16 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.8 mg | (15 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 10.1 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 115 mg | (121 %) | ||
| Potassium | 773 mg | (19 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.4 mg | (5 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 86 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 organic Oranges
- 1 lemon
- 2 Pear
- 2 Apple
- 150 grams Cranberry
- 2 Tbsps brown sugar
- 4 centiliters Orange liqueur
- 400 milliliters Apple juice
- 1 Cinnamon stick
Preparation steps
1.
Remove zest of one orange. With a sharp knife, cut off peel and bitter white pith from all of the oranges. Working over a bowl to catch the juices, cut between membranes to remove whole segments. Squeeze juice from the remaining flesh into bowl. Squeeze juice from lemon and add to orange juice.
2.
Peel, quarter and core both pears and apples. Dice fruit. Rinse and drain cranberries. In a saucepan, caramelize sugar. Stir in orange liqueur, orange and lemon juices, and apple juice.
3.
Add cranberries and cinnamon and simmer until softened. Add orange zest and remaining fruit to soup. Remove from heat and serve either warm or chilled.
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