Vanilla Pudding
Vanilla Pudding - Here's a delicious alternative to chocolate sauce - perfect for fall
Healthy, because
Even smarter
Nutritional values
Vanilla pudding makes all children's hearts beat faster. The parents' hearts, too, in this case, since there is a portion of fruit in addition, which the little ones might otherwise rather disdain. Milk and buttermilk also bring a lot of bone-strengthening calcium into play for healthy growth.
Vanilla pudding powder is now also available in organic quality; especially delicious are variants with real bourbon vanilla.
(Percentage of daily recommendation)
| Calorie | 220 cal. | (10 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 45 g | (30 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 1.2 mg | (10 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 3.7 μg | (8 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 6.1 mg | (6 %) | ||
| Potassium | 318 mg | (8 %) | ||
| Calcium | 164 mg | (16 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.6 mg | (4 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 19 mg | |||
| Cholesterol | 6 mg |
Ingredients
- Ingredients
- 2 ripe Pear (each about 200 grams)
- ½ lemon
- 2 Tbsps Apple syrup
- 1 cup
- 1 pkg vanilla pudding mix
- 2 Tbsps cane sugar (about 40 grams)
- 1 cup Buttermilk
- 4 Tbsps lingonberry (from a jar, sugar free)
Kitchen utensils
Preparation steps
Peel pears, then quarter, core and coarsely chop.
Rinse lemon in hot water, wipe dry and cut in half. Finely grate zest and squeeze juice from lemon.
Combine chopped pears, lemon juice and zest and apple juice in a pot and bring to a boil. Cook over medium heat for 5-10 minutes.
Remove from heat, puree with an immersion blender and let cool. Chill in refrigerator.
In a small bowl, blend 5 tablespoons milk with vanilla pudding and sugar until smooth.
Heat remaining milk in a second pot. Add pudding mixture and cook, stirring constantly, for 1 minute.
Pour pudding mixture into a bowl and let cool, stirring occasionally to prevent a skin from forming. Whisk buttermilk into pudding. Divide pudding and pear puree in alternating layers among 4 glasses. Sprinkle each serving with 1 tablespoon dried cranberries and serve.
