| Nutrient | Content | Reference |
|---|---|---|
| Calories | 467kCal | 467kCal |
| Proteins | 6.1g | 6g |
| Fats | 18.8g | 19g |
| Carbohydrates | 68.1g | 68g |
| Dietary fiber | 0.8g | 1g |
| Water | 4.6g | 5g |
| Ash | 1.5g | 2g |
| Vitamin A, RE | 165mcg | 165mcg |
| Retinol | 0.162mg | 0mg |
| beta Carotene | 0.035mg | 0mg |
| beta Cryptoxanthin | 1mcg | 1mcg |
| Lutein + Zeaxanthin | 22mcg | 22mcg |
| Vitamin B1, thiamine | 0.37mg | 0mg |
| Vitamin B2, riboflavin | 0.335mg | 0mg |
| Vitamin B4, choline | 6.5mg | 7mg |
| Vitamin B5, pantothenic | 0.488mg | 0mg |
| Vitamin B6, pyridoxine | 0.036mg | 0mg |
| Vitamin B9, folate | 125mcg | 125mcg |
| Vitamin B12, cobalamin | 0.36mcg | 0mcg |
| Vitamin D, calciferol | 0.4mcg | 0mcg |
| Vitamin E, alpha tocopherol, TE | 0.58mg | 1mg |
| Vitamin K, phylloquinone | 1.7mcg | 2mcg |
| Vitamin PP, NE | 3.19mg | 3mg |
| Potassium, K | 111mg | 111mg |
| Calcium, Ca | 29mg | 29mg |
| Magnesium, Mg | 12mg | 12mg |
| Sodium, Na | 282mg | 282mg |
| Sera, S | 61mg | 61mg |
| Phosphorus, P | 102mg | 102mg |
| Iron, Fe | 2.22mg | 2mg |
| Manganese, Mn | 0.17mg | 0mg |
| Copper, Cu | 200mcg | 200mcg |
| Selenium, Se | 8.4mcg | 8mcg |
| Zinc, Zn | 0.38mg | 0mg |
| Mono- and disaccharides (sugars) | 20.24g | 20g |
| Arginine | 0.261g | 0g |
| Valin | 0.315g | 0g |
| Histidine | 0.136g | 0g |
| Isoleucine | 0.277g | 0g |
| Leucine | 0.471g | 0g |
| Lysine | 0.308g | 0g |
| Methionine | 0.131g | 0g |
| Threonine | 0.215g | 0g |
| Tryptophan | 0.084g | 0g |
| Phenylalanine | 0.299g | 0g |
| Alanine | 0.224g | 0g |
| Aspartic acid | 0.371g | 0g |
| Glycine | 0.194g | 0g |
| Glutamic acid | 1.618g | 2g |
| Proline | 0.566g | 1g |
| Serine | 0.354g | 0g |
| Tyrosine | 0.211g | 0g |
| Cysteine | 0.122g | 0g |
| Cholesterol | 117mg | 117mg |
| Saturated fatty acids | 11.051g | 11g |
| 4: 0 Shrovetide | 0.546g | 1g |
| 6: 0 Nylon | 0.323g | 0g |
| 8: 0 Caprilova | 0.188g | 0g |
| 10: 0 Capricorn | 0.422g | 0g |
| 12: 0 Laurinovaya | 0.473g | 0g |
| 14: 0 Myristinova | 1.7g | 2g |
| 16: 0 Palmitic | 4.849g | 5g |
| 18: 0 Stearin | 2.179g | 2g |
| Monounsaturated fatty acids | 5.522g | 6g |
| 16: 1 Palmitoleic | 0.42g | 0g |
| 18: 1 Olein (omega-9) | 4.845g | 5g |
| 20: 1 Gadolein (omega-9) | 0.005g | 0g |
| Polyunsaturated fatty acids | 0.982g | 1g |
| 18: 2 Linoleum | 0.681g | 1g |
| 18: 3 Linolenic | 0.256g | 0g |
| 18: 4 Steroid Omega-3 | 0.002g | 0g |
| 20: 4 Arachidon | 0.023g | 0g |
| 20: 5 Eicosapentaenoic (EPA), Omega-3 | 0.011g | 0g |
| Omega-3 fatty acids | 0.276g | 0g |
| 22: 6 Docosahexaenoic (DHA), Omega-3 | 0.007g | 0g |
| Omega-6 fatty acids | 0.704g | 1g |
Required products :
Method of preparation:
Pour gelatin into milk. When it swells, transfer the mixture to a metal container, which is placed on the stove and stirring over low heat (without boiling the milk), wait for the gelatin to dissolve.
Whip the sour cream with the sugar and add the milk-gelatin combination.
Cut the walnuts with a knife, but not very finely.
Put them in the resulting cream, which distribute in dessert bowls or other suitable containers.
Put them in the refrigerator for 2-3 hours and before serving the dessert, decorate with pieces of nuts.
Enjoy your meal!
Required products :
1 cup cold milk
2 tablespoons gelatin
500 grams of whipping cream (or yogurt)
1 teaspoon sugar
2 bananas (you can use other fruits)
grated chocolate for sprinkling
Method of preparation :
Pour gelatin with cold milk and leave for 30 minutes. While it swells, work with the cream. Beat it with the sugar - about 7-8 minutes are enough to dissolve the sweet crystals and increase the volume of the mixture.
Put gelatin on low heat, stirring constantly and do not allow to boil. When dissolved, add it to the whipped cream, pouring in a thin stream while whipping slowly.
Distribute the mixture in silicone molds or other suitable containers, on the bottom of which you put pieces of bananas or other fruits.
Put the dessert in the refrigerator. Serve with grated chocolate.
Enjoy your meal!
Required products :
500 grams of whipping cream
100 grams of sugar
2 bananas
15 grams of instant gelatin
25 grams of chocolate
Method of preparation :
The cream should be at room temperature. Add the sugar to it and beat with a mixer for 5 minutes until the sugar is completely dissolved.
Pour gelatin with 100 milliliters of hot water (but not boiling), stir until dissolved. Allow to cool to room temperature, stirring occasionally.
Mix gelatin and cream (they should be at approximately the same temperature), beat.
Peel a banana, grate it and cut it into large cubes. Distribute them in suitable cups or bowls. Pour the cream over them and refrigerate for at least 1-2 hours until the dessert is firm.
Grate the chocolate and sprinkle with the prepared jelly.
Enjoy your meal!