Layered Red Currant Dessert

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Layered Red Currant Dessert
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Health Score:
50 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 4 h. 30 min.
Ready in
Calories:
627
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie627 cal.(30 %)
Protein9 g(9 %)
Fat12 g(10 %)
Carbohydrates116 g(77 %)
Sugar added23 g(92 %)
Roughage6.9 g(23 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.8 mg(15 %)
Vitamin K5.9 μg(10 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin1.7 mg(14 %)
Vitamin B₆0.2 mg(14 %)
Folate14 μg(5 %)
Pantothenic acid0.4 mg(7 %)
Biotin7 μg(16 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C2 mg(2 %)
Potassium1,086 mg(27 %)
Calcium162 mg(16 %)
Magnesium64 mg(21 %)
Iron3.2 mg(21 %)
Iodine5 μg(3 %)
Zinc0.8 mg(10 %)
Saturated fatty acids6 g
Uric acid139 mg
Cholesterol66 mg
Complete sugar109 g

Ingredients

for
4
Ingredients
500 grams red Currants
4 leaves gelatin
70 grams sugar
6 Ladyfinger
100 grams Yogurt (0.1% fat)
100 milliliters Whipped cream
1 Tbsp slivered almonds
How healthy are the main ingredients?
CurrantWhipped creamsugar

Preparation steps

1.

Rinse currants and drain well. Set aside four berry stalks for garnishing. Clean the rest of berries. 

2.

Soften gelatine in cold water. Combine 350 grams (approximately 1 1/2 cup) of berries with about 80 ml (approximately (1/3 cup) of water and cook until berries are softened. Strain through a fine sieve. Squeeze gelatine and dissolve in hot pureed berries. Add 50 grams (approximately 1/5 cup) of sugar and refrigerate berry mixture until it thickens. 

3.

Combine the rest of berries with remaining sugar and spread into four glasses. Place biscuits into a freezer bag and crumble with a rolling pin.Spread half of biscuits and half of berry puree into the glasses. 

4.

Combine yogurt with cream and beat until stiff and spread half of cream into glasses. Spread the rest of puree and biscuits into glasses. Add remaining cream and refrigerate for at least 4 hours.

5.

Toast flaked almonds in a dry pan until golden brown. Sprinkle dessert with almonds and garnish with reserved berries. Serve. 

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