Semolina and Berry Pudding
(0 votes)
(0 votes)
Health Score:
61 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 2 h. 25 min.
Ready in
Calories:
372
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 372 cal. | (18 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 26 g | (104 %) | ||
| Roughage | 8.4 g | (28 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 35.7 μg | (60 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 18.4 μg | (41 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 151 mg | (159 %) | ||
| Potassium | 682 mg | (17 %) | ||
| Calcium | 179 mg | (18 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3 g | |||
| Uric acid | 55 mg | |||
| Cholesterol | 170 mg | |||
| Complete sugar | 40 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- In addition
- 2 cups Red currant
- 1 cup black currant
- 3 Tbsps sugar
Preparation steps
1.
Put the milk into a pan with the salt and bring to the boil. Sprinkle in the semolina and stir over a low heat until the thickened mixture will just drop from a spoon.
2.
Separate the eggs. Stir the egg yolks into the semolina with 40 g sugar. Whisk the egg whites stiffly with the rest of the sugar and carefully fold into the semolina. Transfer to individual moulds and chill.
3.
Wash the currants, strip from their stalks and put into a pan. Add the sugar and a little water and simmer over a low heat for about 5 minutes.
4.
Turn the semolina flummeries out of their moulds and serve with the black- and redcurrants.
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