Semolina Pudding with Raspberry Sauce
Healthy, because
Even smarter
Nutritional values
The semolina porridge scores with many digestive fibres which also ensure a long-lasting satiation. Tannins and acids from the raspberries can support the liver - the berries also contain cell-protecting secondary plant substances.
To go with the semolina porridge with raspberry sauce, you can sprinkle chopped almonds or walnuts over breakfast, depending on how you like it.
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 22 g | (88 %) | ||
| Roughage | 5.6 g | (19 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.2 μg | (16 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 398 mg | (10 %) | ||
| Calcium | 196 mg | (20 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 33 g |
Ingredients
- For the semolina
- 500 milliliters milk
- 4 Tbsps sugar
- 1 pc Lemon peel (organic)
- 50 grams Semolina flour
- 2 Tbsps butter
- For the raspberry sauce
- 400 grams Raspberries
- 1 Tbsp powdered sugar
- 1 Tbsp lemon juice
- mint (for garnish)
Preparation steps
For the semolina pudding: Combine milk, sugar and lemon zest in a saucepan and bring to a boil. Add semolina and simmer, stirring, 1-2 minutes. Remove from heat, stir in butter and let stand.
For the raspberry sauce: Set aside some raspberries for garnish. Puree remaining raspberries with lemon juice and powdered sugar and transfer mixture to a saucepan. Heat raspberry sauce until warmed through. Divide semolina pudding among small bowls, drizzle with warm raspberry sauce and garnish with remaining raspberries and mint.
