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Tangy Citrus Pots

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.731
Energy (kCal)544.164
Carbohydrates (g)91.9788
Total fats (g)20.3568
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a saucepan bring the juices, rind and sugar to the boil. Remove from heat and remove rind. | 2. Dissolve the cornflour in the milk and gradually add to the juices. | 3. Return to a medium heat and cook, stirring continually, until mixture thickens and returns to the boil then simmer for 2-3 minutes then remove from heat. | 4. Place in a blender, add yogurt and puree for 10 seconds. | 5. Pour mixture into individual dishes or teacups, or one large bowl, and refrigerate until set and cold. | 6. Serve with a few raspberries. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    orange juice 2 cups squeezed 223.2 51.583999999999996 3.472 0.992
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    lemon 1 piece rind - - - -
    sugar 2 tablespoons 110.124 27.5448 0.0 0.0
    cornflour 1/3 cup - - - -
    milk 1/3 cup skim 184.0 4.4319999999999995 1.8319999999999999 19.072
    plain yogurt 1/2 cup low fat - - - -

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



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