RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	17.8068
Energy (kCal)	873.06
Carbohydrates (g)	9.582
Total fats (g)	86.5128
Fatty acids, total saturated 20:0 (g)	0.0282
Fatty acids, total saturated 18:3 undifferentiated (g)	0.9885
Fatty acids, total polyunsaturated 17:1 (g)	0.0390
Fatty acids, total trans-monoenoic (g)	0.6000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0348
Fatty acids, total saturated 4:0 (g)	2.2990
Fatty acids, total trans (g)	0.7416
Riboflavin (mg)	0.5437
Tocopherol, beta (mg)	0.0000
Lactose (g)	1.7520
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0120
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	9.6594
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0396
Proline (g)	0.1812
Fatty acids, total polyunsaturated 18:1 t (g)	0.5346
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0090
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	7.9236
Copper, Cu (mg)	0.0406
Maltose (g)	0.0000
Zinc, Zn (mg)	1.3007
Total lipid (fat) (g)	86.5128
Vitamin K (phylloquinone) (g)	7.3632
Cholesterol (mg)	271.9200
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0018
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0732
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	29.6160
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0234
Vitamin A, IU (IU)	3220.3080
Energy (kcal)	873.0600
Fatty acids, total saturated 16:1 undifferentiated (g)	2.2171
Fatty acids, total saturated 14:1 (g)	0.2064
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0396
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0054
Sugars, total (g)	9.6900
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0540
Vitamin C, total ascorbic acid (mg)	0.3600
Lutein + zeaxanthin (g)	0.0000
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1020
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0018
Magnesium, Mg (mg)	17.8080
Fatty acids, total saturated 16:0 (g)	25.1857
Carbohydrate, by difference (g)	9.5820
Vitamin D (IU)	85.4280
Fructose (g)	0.0000
Fluoride, F (g)	1.8000
Aspartic acid (g)	0.1254
Tyrosine (g)	0.0804
Potassium, K (mg)	311.0160
Fatty acids, total saturated 12:0 (g)	1.4850
Vitamin A, RAE (g)	931.5360
Serine (g)	0.0564
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0780
Fatty acids, total trans-polyenoic 22:4 (g)	0.0060
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0054
Fatty acids, total saturated 22:0 (g)	0.0090
Fatty acids, total saturated 14:0 (g)	8.6960
Histidine (g)	0.0396
Isoleucine (g)	0.0876
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.1128
Niacin (mg)	2.1930
Water (g)	167.3640
Fatty acids, total saturated 8:0 (g)	0.8632
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0048
Carotene, beta (g)	86.2920
Sodium, Na (mg)	1005.0480
Iron, Fe (mg)	2.6228
Energy (kJ)	3651.9120
Ash (g)	5.5344
Caffeine (mg)	0.0000
Glycine (g)	0.0396
Fatty acids, total trans-polyenoic (g)	0.1416
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0012
Fatty acids, total saturated 18:2 undifferentiated (g)	2.2098
Fatty acids, total polyunsaturated (g)	3.2848
Vitamin E (alpha-tocopherol) (mg)	2.2984
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.1117
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.9052
Vitamin D (D2 + D3) (g)	2.0940
Vitamin D3 (cholecalciferol) (g)	2.0940
Lysine (g)	0.0744
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0246
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2970
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.2118
Fatty acids, total trans-polyenoic 18:3i (g)	0.0024
Thiamin (mg)	0.0574
Folate, food (g)	29.6160
Fatty acids, total saturated 20:1 (g)	0.0390
Fatty acids, total monounsaturated (g)	23.7656
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.5244
Fatty acids, total polyunsaturated 16:1 t (g)	0.0654
Fatty acids, total polyunsaturated 17:0 (g)	0.1260
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	71.7696
Fatty acids, total polyunsaturated 16:1 c (g)	0.3282
Fatty acids, total saturated (g)	54.6886
Vitamin B-12 (g)	1.0032
Calcium, Ca (mg)	200.6280
Fatty acids, total saturated 10:0 (g)	1.7904
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0546
Glutamic acid (g)	0.3432
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0012
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	923.4000
Leucine (g)	0.1404
Folate, DFE (g)	29.6160
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.1392
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.0396
Threonine (g)	0.0756
Fatty acids, total polyunsaturated 18:1 c (g)	4.2468
Manganese, Mn (mg)	0.0036
Protein (g)	17.8068
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	20.3710
Betaine (mg)	0.0000
Phosphorus, P (mg)	241.1880
Tocopherol, gamma (mg)	0.1440

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> French >> French
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Microwave the cream cheese for 20-30 seconds and stir (should be very soft and room temperature). Blend with whipped cream by gently folding or stirring. Set aside. | 2. In a seperate bowl, thoroughly mix pudding with the warmed orange drink to dissolve. Let sit for a few minutes, then mix again. Gently fold or stir in the cream cheese mixture a little at a time (it's great to get a swirl like effect). | 3. Cover top of mousse with plastic wrap and chill for at least 4 hours. Scoop into dessert or champagne glasses using a large melon baller and garnish with fresh orange slices on the side of the glasses and top with a mint leaf. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cream cheese	8	ounces	softened	669.06	7.938	16.1028	64.8648
heavy whipping cream	1/2	cup		204.0	1.6440000000000001	1.704	21.648000000000003
confectioner ' sugar	1/4	cup		-	-	-	-
vanilla pudding mix	1	box	fat free	-	-	-	-
orange sugar kool aid mix	1/2	cup	free	-	-	-	-
navel orange	1		cut sliced	-	-	-	-
mint leaf				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Creamsicle Dessert Mousse