RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	35.7075
Energy (kCal)	287.022
Carbohydrates (g)	9.14
Total fats (g)	10.1469
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0868
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0000
Fatty acids, total saturated 4:0 (g)	0.3150
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	1.1016
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.1386
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0000
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)	1.0738
Tocopherol, delta (mg)	0.0000
Arginine (g)	2.0754
Proline (g)	2.1980
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.6732
Adjusted Protein (g)	0.0000
Cystine (g)	0.6923
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	60.3110
Copper, Cu (mg)	0.0929
Maltose (g)	0.1386
Zinc, Zn (mg)	1.7308
Total lipid (fat) (g)	10.1469
Vitamin K (phylloquinone) (g)	0.8680
Cholesterol (mg)	38.4400
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	0.0000
Folate, total (g)	24.0400
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	476.1600
Energy (kcal)	287.0220
Fatty acids, total saturated 16:1 undifferentiated (g)	0.3435
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	1.1422
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0000
Sugars, total (g)	2.1887
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	0.0000
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)	2.4698
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	40.7880
Fatty acids, total saturated 16:0 (g)	3.0283
Carbohydrate, by difference (g)	9.1400
Vitamin D (IU)	7.4400
Fructose (g)	0.1386
Fluoride, F (g)	0.0000
Aspartic acid (g)	3.6643
Tyrosine (g)	1.6439
Potassium, K (mg)	729.9020
Fatty acids, total saturated 12:0 (g)	0.1302
Vitamin A, RAE (g)	132.6800
Serine (g)	2.3017
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	2.0552
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	1.0836
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	1.0019
Histidine (g)	1.1496
Isoleucine (g)	2.0478
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.3180
Water (g)	267.3388
Fatty acids, total saturated 8:0 (g)	0.0905
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	24.8000
Sodium, Na (mg)	452.5035
Iron, Fe (mg)	0.7636
Energy (kJ)	1198.5425
Ash (g)	3.2336
Caffeine (mg)	0.0000
Glycine (g)	1.1872
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2357
Fatty acids, total polyunsaturated (g)	0.3225
Vitamin E (alpha-tocopherol) (mg)	0.0868
Sucrose (g)	0.1386
Vitamin B-6 (mg)	0.0355
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0806
Vitamin D (D2 + D3) (g)	0.1240
Vitamin D3 (cholecalciferol) (g)	0.1240
Lysine (g)	3.2736
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.6774
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)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0342
Folate, food (g)	24.0400
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	2.8697
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	22.3900
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	6.1098
Vitamin B-12 (g)	0.5378
Calcium, Ca (mg)	351.6065
Fatty acids, total saturated 10:0 (g)	0.1872
Galactose (g)	0.1386
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	2.0201
Glutamic acid (g)	6.1368
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.0000
Vitamin E, added (mg)	0.0000
Retinol (g)	130.2000
Leucine (g)	3.5431
Folate, DFE (g)	24.0400
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	0.0030
Tryptophan (g)	0.4050
Threonine (g)	1.5375
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.0445
Protein (g)	35.7075
Cryptoxanthin, beta (g)	0.0000
Fatty acids, total saturated 18:1 undifferentiated (g)	2.3811
Betaine (mg)	0.5940
Phosphorus, P (mg)	256.8840
Tocopherol, gamma (mg)	0.0000

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. Heat the oven to 350°F | 2. Lightly coat an 8x8 baking pan with cooking spray. | 3. In a large bowl, with an electric mixer at high speed, beat egg whites, cream of tartar, and salt until soft peaks form, about 5 minutes. Add 1/2 tsp of the vanilla and beat to combine. Add 1/3 cup of the sugar substitute and beat until stiff peaks form. Sift 2 TB of the flour over beaten egg whites and gently fold to incorporate. Repeat twice with remaining flour until all the flour is incorporated. | 4. Pour batter into the pan and gently smooth the top. Bake, turning once halfway through, until cake is golden and a tester inserted into the center comes out clean, about 20 minutes. Cool completely. | 5. In a small bowl, combine ricotta, whipped topping, remaining 2 tsp sugar substitute, and remaining 1/4 tsp vanilla. Cut cake in half vertically down the middle to make two 4x8 pieces. Place the halves on a flat work surface. Drizzle 2 TB of the espresso onto each half. | 6. Spread half of the ricotta mixture onto one of the cake halves and dust with half of the cocoa powder. Top with remaining cake half; spread the top with remaining ricotta mixture and dust with remaining cocoa powder. Using a serrated knife, gently cut cake crosswise into 4 slices. Eat & Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg white	6			102.96	1.4454	21.581999999999997	0.3366
cream tartar	1/2	teaspoon		3.87	0.9225	0.0	0.0
salt	1/8	teaspoon		-	-	-	-
vanilla extract	3/4	teaspoon		9.072000000000001	0.3985	0.0019	0.0019
splenda granular	1/3	cup		-	-	-	-
splenda granular	2	teaspoons		-	-	-	-
wheat pastry flour	6	tablespoons		-	-	-	-
part ricotta cheese	1/2	cup	part-skim	171.12	6.3736	14.1236	9.8084
topping	1/2	cup	fat free whipped	-	-	-	-
espresso	1/4	cup	brewed decaffeinated	-	-	-	-

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

Cooking in progress....

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