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Norwegian Strawberry Tapioca Dessert

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.3663
Energy (kCal)864.96
Carbohydrates (g)195.62
Total fats (g)1.5112
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cook tapioca and water on very low heat until thick and clear. | 2. Add jello and sugar and stir until dissolved. | 3. Add frozen berries. Chill in refrigerator. | 4. When mixture is cool and thick, add whipped cream, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    water 4 cups 0.0 0.0 0.0 0.0
    pearl tapioca 1/2 cup 272.08 67.4044 0.1444 0.0152
    strawberry jell o gelatin dessert 3 ounces 75.65 0.0 16.83 0.425
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    strawberry 1 pint frozen 114.24 27.4176 2.3919 1.071
    cream 4 -6 ounces whipped 0.0 0.0 0.0 0.0

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



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