RecipeDB

Cooking in progress....

Vanilla Almond Tortoni

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.0186
Energy (kCal)13.5398
Carbohydrates (g)0.6668
Total fats (g)0.1024
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine ricotta, sugar, vanilla extract, almond extract, and nutmeg in a food processor. Pulse until the mixture is smooth, about 5 seconds. Add the frozen yogurt and pulse to combine, about 5 seconds longer. | 2. Transfer the mixture to a 9xl3-inch metal baking pan, or a shallow plastic tub and cover with plastic wrap or a lid. Freeze until partially frozen, about 3 hours. | 3. Transfer the mixture to a food processor and pulse until almost smooth. Do not overprocess. Return the mixture to the pan, cover, and freeze until firm, about 3 hours longer. Let stand at room temperature for 10 minutes to soften before serving. | 4. For individual treats, you can freeze the tortoni in paper cups. Divide the mixture into twelve 4-ounce paper cups and freeze until solid, at least 4 hours, or overnight. Before serving, remove the cup and top with a sprinkle of nutmeg and toasted sliced almonds, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    part ricotta cheese 1 container part-skim - - - -
    confectioner ' sugar 1/2 cup - - - -
    vanilla extract 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    almond extract 1/4 teaspoon - - - -
    nutmeg 1/8 teaspoon ground 1.4438 0.1355 0.0161 0.0999
    non vanilla yogurt 2 pints softened fat - - - -
    nutmeg 1.4438 0.1355 0.0161 0.0999
    almond roasted - - - -

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



    Similar Recipes by Processes Similar Recipes by Category Composition