RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	5.112
Energy (kCal)	612.0
Carbohydrates (g)	4.932
Total fats (g)	64.944
Fatty acids, total saturated 20:0 (g)	0.0846
Fatty acids, total saturated 18:3 undifferentiated (g)	0.2304
Fatty acids, total polyunsaturated 17:1 (g)	0.1170
Fatty acids, total trans-monoenoic (g)	1.8000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.1044
Fatty acids, total saturated 4:0 (g)	1.3176
Fatty acids, total trans (g)	2.2248
Riboflavin (mg)	0.3384
Tocopherol, beta (mg)	0.0000
Lactose (g)	5.2560
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0360
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)	6.4296
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1188
Proline (g)	0.5436
Fatty acids, total polyunsaturated 18:1 t (g)	1.6038
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.0000
Adjusted Protein (g)	0.0000
Cystine (g)	0.0270
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	5.4000
Copper, Cu (mg)	0.0198
Maltose (g)	0.0000
Zinc, Zn (mg)	0.4320
Total lipid (fat) (g)	64.9440
Vitamin K (phylloquinone) (g)	5.7600
Cholesterol (mg)	203.4000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0054
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.2196
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	7.2000
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0702
Vitamin A, IU (IU)	2646.0000
Energy (kcal)	612.0000
Fatty acids, total saturated 16:1 undifferentiated (g)	1.1808
Fatty acids, total saturated 14:1 (g)	0.6192
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.1188
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0162
Sugars, total (g)	5.2560
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1620
Vitamin C, total ascorbic acid (mg)	1.0800
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)	0.3060
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0054
Magnesium, Mg (mg)	12.6000
Fatty acids, total saturated 16:0 (g)	16.7364
Carbohydrate, by difference (g)	4.9320
Vitamin D (IU)	113.4000
Fructose (g)	0.0000
Fluoride, F (g)	5.4000
Aspartic acid (g)	0.3762
Tyrosine (g)	0.2412
Potassium, K (mg)	171.0000
Fatty acids, total saturated 12:0 (g)	1.8900
Vitamin A, RAE (g)	739.8000
Serine (g)	0.1692
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.2340
Fatty acids, total trans-polyenoic 22:4 (g)	0.0180
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0162
Fatty acids, total saturated 22:0 (g)	0.0270
Fatty acids, total saturated 14:0 (g)	5.9958
Histidine (g)	0.1188
Isoleucine (g)	0.2628
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.3384
Niacin (mg)	0.1152
Water (g)	104.0580
Fatty acids, total saturated 8:0 (g)	0.6912
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0144
Carotene, beta (g)	129.6000
Sodium, Na (mg)	48.6000
Iron, Fe (mg)	0.1800
Energy (kJ)	2559.6000
Ash (g)	0.9540
Caffeine (mg)	0.0000
Glycine (g)	0.1188
Fatty acids, total trans-polyenoic (g)	0.4248
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0036
Fatty acids, total saturated 18:2 undifferentiated (g)	2.3292
Fatty acids, total polyunsaturated (g)	2.8260
Vitamin E (alpha-tocopherol) (mg)	1.6560
Sucrose (g)	0.0000
Vitamin B-6 (mg)	0.0630
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	1.0962
Vitamin D (D2 + D3) (g)	2.8800
Vitamin D3 (cholecalciferol) (g)	2.8800
Lysine (g)	0.2232
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0738
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.8910
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)	0.6354
Fatty acids, total trans-polyenoic 18:3i (g)	0.0072
Thiamin (mg)	0.0360
Folate, food (g)	7.2000
Fatty acids, total saturated 20:1 (g)	0.1170
Fatty acids, total monounsaturated (g)	16.3818
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	1.5732
Fatty acids, total polyunsaturated 16:1 t (g)	0.1962
Fatty acids, total polyunsaturated 17:0 (g)	0.3780
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	30.2400
Fatty acids, total polyunsaturated 16:1 c (g)	0.9846
Fatty acids, total saturated (g)	41.4576
Vitamin B-12 (g)	0.2880
Calcium, Ca (mg)	118.8000
Fatty acids, total saturated 10:0 (g)	1.6290
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.1638
Glutamic acid (g)	1.0296
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0036
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	729.0000
Leucine (g)	0.4212
Folate, DFE (g)	7.2000
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.4176
Fiber, total dietary (g)	0.0000
Tryptophan (g)	0.1188
Threonine (g)	0.2268
Fatty acids, total polyunsaturated 18:1 c (g)	12.7404
Manganese, Mn (mg)	0.0108
Protein (g)	5.1120
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	14.3424
Betaine (mg)	0.0000
Phosphorus, P (mg)	104.4000
Tocopherol, gamma (mg)	0.4320

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Melt in double boiler white chocolate and 1/4 C heavy cream, stirring until smooth; cool completely. | 2. In a large mixer bowl, beat cream cheese until fluffy. | 3. Stir in melted white morsels mixture. | 4. In a small mixer bowl, beat remaining 1 1/4 cup heavy cream/or whipping cream until stiff peaks form; fold into cream cheese mixture. | 5. Line side of 9 x 3 inch springform pan with ladyfinger halves, cut sides inches. | 6. Arrange half of remaining lady fingers on bottom of pan. | 7. In small bowl, combine coffee& brandy; brush half over ladyfingers in bottom of pan. | 8. Cover with half the cream cheese filling. | 9. Cover with 1/2 of the blueberrries. | 10. Repeat with ladyfingers, coffee mixture and remaining cream cheese mixture. | 11. Top with the remaining blueberries; arranged attractively on top. | 12. Cover; refrigerate overnight. | 13. Remove side of pan before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
ghirardelli white baking chocolate	3	bars		-	-	-	-
heavy cream	1 1/2	cups	divided	612.0	4.9319999999999995	5.112	64.944
cream cheese	1	package	softened	-	-	-	-
ladyfinger	3	packages		-	-	-	-
espresso coffee	1 1/4	cups	cooled	-	-	-	-
brandy	2	tablespoons		-	-	-	-
blueberry	2	pints		-	-	-	-

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

Cooking in progress....

Blueberry-White Chocolate Tiramisu