Try this Raspberry and Pistachio icecream pudding recipe, or contribute your own.
Suggest a better description1. Line an 8-cup pudding bowl with 2 layers of plastic wrap.
2. Transfer icecream to a bowl. Add crushed pavlova, raspberries, and pistachio.
3. Stir to combine, spoon into prepared basin.
4. Cover with plastic wrap and freeze for 8 hours to set.
5. Warm strawberry jam in a small pan until liquid. Strain and cool slightly.
6. Dip pudding basin in boiling water for 30 secs.
7. Turn pudding our onto serving platter. Remove plastic. Top with strawberries and drizzle with strawberry jam.
You can make this pudding and freeze it upto 2 months in advance.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (262g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 563 | ||
Calories from Fat: 234 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26g | 35 % | |
Saturated Fat 14.6g | 73 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 92mg | 28 % | |
Sodium 173.8mg | 6 % | |
Potassium 512.7mg | 13 % | |
Total Carbohydrate 74.7g | 22 % | |
Dietary Fiber 3.9g | 16 % | |
Sugars, other 70.8g | ||
Protein 9.6g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 563
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