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Russian Fruit Compote

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.263
Energy (kCal)406.6575
Carbohydrates (g)100.9857
Total fats (g)1.5215
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the currants, raspberies and sugar in a pan with 2/3 cup water. Cover the pan and cook gently over low heat for 12-15 minutes, until the fruit is soft. | 2. Blend the arrowroot with a little water in a bowl and stir into the fruit. Bring back to a boil, stirring until thickened. | 3. Remove from the heat and cool slightly, then gently stir in the blacberry liqueur. | 4. Pour into 4 serving bowls and leave until cold, then chill. Serve topped wth spoonfuls of plain yogurt. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red currant 2 cups 125.44 30.912 3.136 0.44799999999999995
    raspberry 1 1/3 cups 85.28 19.5816 1.9680000000000002 1.0659999999999998
    superfine sugar 1/4 cup 193.5 49.99 0.0 0.0
    arrowroot 1 1/2 1/2 2.4375 0.5021 0.159 0.0075
    blackberry liqueur 1 -2 tablespoon - - - -
    plain yogurt - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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