Blackberry, Lemon, and Gingersnap Cheesecake Pudding recipes

Blackberry, Lemon, and Gingersnap Cheesecake Pudding recipes
16 Ingredients
  • 6 tablespoons (3/4 stick) unsalted butter
  • 2/3 cup sugar
  • 1/2 cup fresh lemon juice
  • 2 tablespoons finely grated lemon peel
  • 2 tablespoons heavy whipping cream
  • Pinch of salt
  • 2 large eggs
  • 3 large egg yolks
  • 2 cups fresh blackberries (about 12 ounces)
  • 3 tablespoons sugar
  • 2 tablespoons limoncello
  • 1 teaspoon finely grated lemon peel
  • 4 ounces gingersnap cookies (about 16)
  • 1 1/2 cups chilled heavy whipping cream
  • 1/3 cup mascarpone cheese
  • Pinch of salt
Nutrition
655
33% daily value
6 servings
                                       
                                            vegetarian
     

Fat

70% 46

Saturated

132% 26

Trans

- 0

Monounsaturated

- 14

Polyunsaturated

- 3

Carbs

18% 55

Carbs (net)

- 51

Fiber

15% 4

Sugars

- 40

Sugars, added

- 28

Protein

15% 8

Cholesterol

96% 287

Sodium

12% 293

Calcium

11% 114

Magnesium

7% 31

Potassium

6% 286

Iron

12% 2

Zinc

10% 1

Phosphorus

22% 153

Vitamin A

53% 474

Vitamin C

26% 23

Thiamin (B1)

8% 0

Riboflavin (B2)

23% 0

Niacin (B3)

7% 1

Vitamin B6

10% 0

Folate equivalent (total)

18% 71

Folate (food)

- 44

Folic acid

- 15

Vitamin B12

20% 0

Vitamin D

409% 61

Vitamin E

16% 2

Vitamin K

13% 15

Sugar alcohols

- 0

Water

- 138
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