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Gluten-Free Blueberry Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.633
Energy (kCal)1733.7217
Carbohydrates (g)201.0182
Total fats (g)100.3277
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 350 and grease a 9-inch pie plate. | 2. Place blueberries in a medium bowl. | 3. Combine 1/4 cup of the brown sugar and 1 Tbsp of the gluten-free flour blend. | 4. Toss with blueberries to coat. | 5. Spoon mixture into pie plate. | 6. In separate bowl, stir together remaining flour and margarine. | 7. Mix in remaining 1/2 cup of brown sugar. | 8. Add soy milk, egg, vanilla, and lemon peel; blend well. | 9. Pour batter over blueberry mixture. | 10. Bake until firm, and juices are bubbling well. About 55 minutes. | 11. Cool ten minutes. | 12. Top with whipping cream or ice cream just before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    blueberry 1 cups 84.36 21.4452 1.0952 0.4884
    brown sugar 3/4 cup 627.0 161.8485 0.198 0.0
    gluten flour 1 cup blend free - - - -
    gluten flour 1 tablespoon blend free - - - -
    margarine 1/2 cup 811.0319999999999 1.0152 1.0152 90.804
    soymilk 1 cup 131.22 15.2604 7.9461 4.2525
    egg 1 71.5 0.36 6.28 4.755
    lemon 2 teaspoons grated rind 2.5617 0.8233 0.0972 0.0265
    vanilla 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    vanilla ice cream - - - -

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



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