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Italian Sweet Ricotta Pie (Reduced Sugar)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)76.8609
Energy (kCal)1265.7077
Carbohydrates (g)65.2301
Total fats (g)76.5939
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blend eggs with Nature Sweet, beat in half & half, vanilla, and cornstarch until smooth. Add ricotta and blend well. Fold in pineapple and pour filling into pie crust. Dust with cinnamon. | 2. Bake at 425 degrees for 15 minutes, then lower the temperature to 325 degrees and cook for 30 to 35 minutes, or until the filling slightly puffs, turns golden and is set - meaning it should be firm, not jiggly when you gently move the pie plate from side to side - a little soft in the center is desired. | 3. Remove from the oven and let cool on a rack. Serve at room temperature or chilled. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    egg 3 214.5 1.08 18.84 14.265
    splenda sugar substitute 1 cup granulated - - - -
    half cream 1 cup 136.88 20.88 6.032 3.248
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    cornstarch 1 tablespoon 30.48 7.3016 0.0208 0.004
    ricotta cheese 1 lb 789.2517 13.7892 51.0746 58.8764
    pineapple 1 cup canned crushed drained 82.5 21.648000000000003 0.8909999999999999 0.198
    cinnamon ground - - - -

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



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