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Raspberry & Rice Dessert

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)16.83
Energy (kCal)75.65
Carbohydrates (g)-
Total fats (g)0.425
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Prepare jelly as directed & divide 2/3 cup liquid jelly between 4 2/3 cup ramekins on a tray, chill until firm. Set remaining jelly for another use. | 2. Dissolve gelatine completely in 2 tblsp boiling water, cool for 2 minutes. | 3. Combine rice cream & yoghurt; gradually stir in gelatine and sppon into jelly moulds. Chill until set & turn out to serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    raspberry jelly crystal 85 g 75.65 0.0 16.83 0.425
    plain gelatin 2 tablespoons 75.65 0.0 16.83 0.425
    vanilla rice cream 430 g 75.65 0.0 16.83 0.425
    cheesecake yogurt 200 g 75.65 0.0 16.83 0.425

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



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