RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.7506
Energy (kCal)	427.882
Carbohydrates (g)	50.6687
Total fats (g)	23.4528
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2837
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.4649
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.1922
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	2.1825
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.3962
Proline (g)	0.1220
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.1510
Adjusted Protein (g)	0.0000
Cystine (g)	0.0540
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.7261
Copper, Cu (mg)	0.2576
Maltose (g)	0.0000
Zinc, Zn (mg)	0.9999
Total lipid (fat) (g)	23.4528
Vitamin K (phylloquinone) (g)	1.3608
Cholesterol (mg)	51.0300
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0014
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	24.5540
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	595.5420
Energy (kcal)	427.8820
Fatty acids, total saturated 16:1 undifferentiated (g)	0.4775
Fatty acids, total saturated 14:1 (g)	0.0003
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0882
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	45.4000
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	5.9018
Lutein + zeaxanthin (g)	2.2875
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.1492
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	19.1905
Fatty acids, total saturated 16:0 (g)	5.5473
Carbohydrate, by difference (g)	50.6687
Vitamin D (IU)	11.9070
Fructose (g)	0.1678
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.2480
Tyrosine (g)	0.1119
Potassium, K (mg)	145.9135
Fatty acids, total saturated 12:0 (g)	0.2140
Vitamin A, RAE (g)	171.6840
Serine (g)	0.1456
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.1416
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	1.6927
Histidine (g)	0.0786
Isoleucine (g)	0.1149
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.4414
Water (g)	57.6429
Fatty acids, total saturated 8:0 (g)	0.1582
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	10.9255
Sodium, Na (mg)	259.6760
Iron, Fe (mg)	1.0985
Energy (kJ)	1789.8655
Ash (g)	2.1195
Caffeine (mg)	0.0000
Glycine (g)	0.1830
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	3.4582
Fatty acids, total polyunsaturated (g)	3.7448
Vitamin E (alpha-tocopherol) (mg)	0.4595
Sucrose (g)	13.7538
Vitamin B-6 (mg)	0.0520
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.1349
Vitamin D (D2 + D3) (g)	0.2835
Vitamin D3 (cholecalciferol) (g)	0.2835
Lysine (g)	0.0857
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.3780
Pantothenic acid (mg)	0.1241
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)	0.0002
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2074
Folate, food (g)	24.5540
Fatty acids, total saturated 20:1 (g)	0.0101
Fatty acids, total monounsaturated (g)	7.2962
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0018
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	16.2001
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	11.2317
Vitamin B-12 (g)	0.2268
Calcium, Ca (mg)	107.1155
Fatty acids, total saturated 10:0 (g)	0.3149
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1396
Glutamic acid (g)	0.5958
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	170.1000
Leucine (g)	0.2046
Folate, DFE (g)	24.5540
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	1.4408
Tryptophan (g)	0.0585
Threonine (g)	0.1108
Fatty acids, total polyunsaturated 18:1 c (g)	0.0006
Manganese, Mn (mg)	0.2279
Protein (g)	6.7506
Cryptoxanthin, beta (g)	0.6100
Fatty acids, total saturated 18:1 undifferentiated (g)	6.5828
Betaine (mg)	0.0000
Phosphorus, P (mg)	165.7550
Tocopherol, gamma (mg)	0.0000

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. Preheat oven to 350°F. | 2. Spray a 9-inch springform pan with nonstick cooking spray. | 3. Using the food processor and metal blade, combine all crust ingredients. | 4. Process until well mixed. | 5. Press crumb mixture in bottom of prepared pan and bake for 10 to 12 minutes or until lightly browned. | 6. Cool 10 minutes. | 7. Remove the sorbet from freezer and allow to sit at room temperature while while the crust cools. | 8. Meanwhile, cream cheese in large bowl with electric mixer. | 9. With mixer running at low speed, gradually add half and half to cream cheese, beating until well blended. | 10. Add powdered sugar and blend well. | 11. Beat at high speed for 2 to 3 minutes or until foamy. | 12. Spoon sorbet into another bowl and add cream cheese mixture, lemon juice and food color; stir until blended. | 13. Pour into cooled crust; spreading evenly. | 14. Freeze at least 2-1/2 hours or until firm. | 15. Garnish each slice with fresh mint leaves and lemon slices, strawberries or raspberries. | 16. The cooking time includes the time required in freezer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
graham cracker crumb	1	cup		-	-	-	-
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
lemon zest	1	teaspoon	grated	-	-	-	-
water	2	teaspoons		0.0	0.0	0.0	0.0
cream cheese	2	ounces	softened reduced fat	167.265	1.9845	4.0257	16.2162
half	1	cup		-	-	-	-
sugar	1/4	cup	powdered	116.7	29.930999999999997	0.0	0.0
lemon sorbet	1		softened	-	-	-	-
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
yellow food coloring	1 -2	drop		-	-	-	-

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

Cooking in progress....

Lemon Sorbet Tart