Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Blueberry | 1 cup (148g) | 84 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 250 gr. blueberries/bilberries, fresh or frozen
- 1750 ml. water
- approx. 150 gr. sugar
- 30 gr. potato starch/cornflour
- 100 ml. cold water
- =
Directions
Drop the berries into boiling water and cook on low until they burst, 3-5 minutes. Mix together potato starch/cornflour and cold water. Add sugar to the soup and stir until melted. Thicken with potato starch/cornflour mix. Serve and enjoy.
-Use more thickening mixture to make a blueberry pudding. Pour into a bowl before it stiffens and sprinkle sugar on top. Serve warm or cold with milk or cream (or half and half).