Know what’s on your plate
Fruit cream
Calories & nutrition facts
with gelatine
Nutrition facts
Per 100 g% DV- Calories 132 kcal —
- Protein 3.4 g 7%
- Carbohydrate 16 g 6%
- Fat 5.6 g 7%
- Saturated fat 2.4 g 12%
- Fibre 1.2 g 4%
- Sugars 15 g —
Similar foods
- Strawberry creamwith gelatine154 kcal / 100 g
- Yogurt creamwith gelatine113 kcal / 100 g
- Lemon creamwith gelatine158 kcal / 100 g
- Coffee creamwith gelatine331 kcal / 100 g
- Vanilla creamwith gelatine213 kcal / 100 g
- Orange creamwith gelatine, with white wine190 kcal / 100 g
- Fruit jellywith fruit pieces and whipped cream117 kcal / 100 g
- Hazelnut creamwith gelatine180 kcal / 100 g
- White wine creamwith gelatine100 kcal / 100 g
- Chocolate creamwith gelatine, with rum247 kcal / 100 g
Questions about Fruit cream
How do you stop fruit cream going watery?
Pat fresh fruit dry and drain tinned fruit well. Whip the cream to soft peaks, then fold in the fruit gently just before serving.
Can you make fruit cream with frozen fruit?
Yes, but thaw it in a sieve and drain off the juice first. Fold it in just before serving so it doesn’t water down the cream.
How far ahead can you make fruit cream?
It’s best assembled on the day. Keep it covered in the fridge at 5°C or below, and eat within two days.
Can you freeze fruit cream?
It’s best not to: the cream can separate and the fruit can turn soft and watery when thawed.
What goes well with fruit cream?
Serve it with crushed meringue for an Eton-mess-style dessert, or spoon it over sponge cake, sponge fingers or shortbread.
Which fruit works well in fruit cream?
Berries, grapes, banana and pieces of peach all work well. If using tinned fruit, drain it thoroughly before folding it in.
Which has fewer calories per 100 g, fruit cream or fruit jelly?
Fruit jelly has fewer: 117 kcal per 100 g, compared with 132 kcal in fruit cream.
Source: BLS (Germany) Y872053 · per 100 g · carbohydrate per EU label, fibre excluded
