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Italian Pudding

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.4248
Energy (kCal)1828.2547
Carbohydrates (g)54.4538
Total fats (g)157.0146
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Slice the dried apricots. If you're using unsulfured apricots, soak them in warm water for 20 minutes to plump them up before slicing. | 2. Using an electric beater, whip the ricotta cheese until smooth. | 3. Mix in the vanilla and raspberry preserves. | 4. Fold in the fruits and nuts. | 5. Add in the whipped cream not more than 2 hours before you intend to serve. Fold in the whipped cream and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    apricot 1/4 cup 18.6 4.309 0.5425 0.1511
    ricotta cheese 1 lb 789.2517 13.7892 51.0746 58.8764
    vanilla extract 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013
    raspberry preserve 1/4 - 1/2 cup - - - -
    fruit 2 -3 cups 0.0 0.0 0.0 0.0
    raisin 1/4 cup 124.575 32.802 1.3984 0.1898
    almond 1/4 cup toasted 481.78 0.0 0.0 54.5
    heavy cream 1 cup whipped 408.0 3.2880000000000003 3.408 43.29600000000001

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



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