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Ricotta Cappuccino

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0232
Energy (kCal)409.2933
Carbohydrates (g)101.1284
Total fats (g)0.0166
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the sugar in a food processor. Cut the vanilla bean open lengthwise, scrape out the seeds, and place them in the food processor with the sugar. Run the machine to make vanilla sugar. | 2. Place the ricotta and espresso powder in the food processor. Blend for 1 minute. Stop the machine to scrape down the sides with a rubber spatula. Blend for another minute. Spoon the mixture into 4 small coffee mugs. Cover and refrigerate for at least 1 hour and up to 1 day. | 3. To serve, top the ricotta cappuccino with crushed biscotti. Sprinkle with cinnamon and cocoa powder. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sugar 1/2 cup 402.99 100.79799999999999 0.0 0.0
    vanilla bean 1/2 6.047999999999999 0.2656 0.0013 0.0013
    ricotta cheese 1 container - - - -
    espresso powder 1/2 tablespoon - - - -
    biscotti 1 crushed - - - -
    cinnamon 1 pinch ground - - - -
    cocoa powder 1 pinch 0.2553 0.0648 0.0219 0.0153

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



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