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Pineapple-Ginger Bavarian

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2.7783
Energy (kCal)382.2647
Carbohydrates (g)51.326
Total fats (g)19.0536
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine reserved pineapple juice with enough water to equal 1/2 cup liquid. Pour into a small saucepan and bring to a boil over high heat. | 2. Place gelatin in a medium-sized bow.; add pineapple juice mixture. Stir until gelatin is dissolved. Add ginger ale and half of the crushed pineapple, stir until well blended. Add yogurt, whisk until well blended. Pour into 5 individual ramekins. Cover each with plastic wrap; refrigerate until firm. | 3. Meanwhile, combine remaining half of pineapple with ginger in a small bowl. Cover with plastic wrap and refrigerate. | 4. Just before serving, beat cream in a small deep bowl on high speed of electric mixer until soft peaks form. Add sugar substitute and vanilla; beat until still peaks form. | 5. To serve, top each bavarians with 1 tablespoon whipped topping and 1 tablespoon pineapple mixture. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pineapple juice 1 can drained 198.6507 48.2384 1.3493 0.4498
    sugar orange gelatin 1 package free - - - -
    sugar ginger ale 1 cup free - - - -
    plain nonfat yogurt 1 cup - - - -
    ginger 3/4 teaspoon grated 4.5225 0.9669 0.1212 0.0572
    whipping cream 1/2 cup 175.2 1.776 1.3019999999999998 18.546
    sugar substitute 1/2 teaspoon 0.8675 0.2119 0.0052 0.0
    vanilla 1/4 teaspoon 3.0239999999999996 0.1328 0.0006 0.0006

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



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