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
891
45% daily value
6 servings
                                       
                                            vegetarian
     

Fat

111% 72

Saturated

204% 41

Trans

- 0

Monounsaturated

- 7

Polyunsaturated

- 2

Carbs

19% 57

Carbs (net)

- 54

Fiber

15% 4

Sugars

- 42

Sugars, added

- 28

Protein

21% 10

Cholesterol

129% 386

Sodium

13% 310

Calcium

118% 1183

Magnesium

7% 26

Potassium

10% 362

Iron

12% 2

Zinc

6% 1

Phosphorus

16% 113

Vitamin A

23% 209

Vitamin C

38% 23

Thiamin (B1)

5% 0

Riboflavin (B2)

13% 0

Niacin (B3)

5% 1

Vitamin B6

6% 0

Folate equivalent (total)

17% 68

Folate (food)

- 42

Folic acid

- 15

Vitamin B12

6% 0

Vitamin D

0% 1

Vitamin E

8% 2

Vitamin K

16% 13
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