OPIS Budyń można przygotować także przy użyciu różnych typów MLEKA (np. owczego, koziego) oraz napojów (np. sojowego, ryżowego).
SPOSÓB PRZYGOTOWANIA 1. Z 1 litra zimnego MLEKA odlać 350 ml. 2. Dodać 2 łyżki cukru (ok. 40 g) i pozostawić do zagotowania. 3. Do pozostałego MLEKA (150 ml) wsypać zawartość torebki i dobrze wymieszać. 4. Do gotującego się MLEKA wlać rozrobiony z mlekiem budyń, ciągle mieszając jeszcze przez chwilę do zgęstnienia. Gotowy budyń jest przeznaczony do szybkiego spożycia.
WARTOŚĆ ODŻYWCZA W 100 g produktu sypkiego Wartość energetyczna - 1480 kJ/349 kcal Tłuszcz - <0,5 g w tym kwasy tłuszczowe nasycone - <0,1 g Węglowodany - 86 g w tym cukry - 5,9 g Białko - <0,5 g Sól - 0,02 g
ZALECANE WARUNKI PRZECHOWYWANIA Przechowywać w suchym miejscu. Chronić przed światłem.
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