Summer Pudding
(0 votes)
(0 votes)
Health Score:
44 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 4 h. 45 min.
Ready in
Calories:
323
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 323 cal. | (15 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 30 g | (120 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 14.4 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.6 mg | (22 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 99 mg | (104 %) | ||
| Potassium | 441 mg | (11 %) | ||
| Calcium | 55 mg | (6 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 43 mg | |||
| Cholesterol | 2 mg | |||
| Complete sugar | 43 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams mixed Berry (such as raspberries, blackberries, black and red currants)
- 120 grams sugar
- 250 milliliters red Currant juice
- 2 Tbsps cornstarch
- 8 slices Toast
How healthy are the main ingredients?
sugarPreparation steps
1.
Rinse and clean berries, place half into a pan and sprinkle with sugar. Add juice and heat up. Simmer for a few minutes,strain through a sieve and boil again. Mix cornstarch with a little cold water, add to fruit puree and bring to a boil. Fold in remaining fruit, bring to a boil again and remove from heat.
2.
Cut off crust from white bread. Cut into strips and line pudding pan with half of bread (14 cm in diameter) (approximately 6 inches). Fill with berries and cover with the rest of white bread. Weigh down with a plate and refrigerate for 4 hours.
3.
Before serving, invert onto a plate. Garnish with berries and serve.
