Raspberry Ricotta Trifle with Honey
(1 vote)
(1 vote)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 2 h. 30 min.
Ready in
Calories:
541
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 541 cal. | (26 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 37 g | (25 %) | ||
| Sugar added | 29 g | (116 %) | ||
| Roughage | 4.5 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 6.1 mg | (51 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 415 mg | (10 %) | ||
| Calcium | 248 mg | (25 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 18 mg | |||
| Cholesterol | 164 mg | |||
| Complete sugar | 36 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 egg yolk
- 70 grams sugar
- 200 milliliters Whipped cream (at least 30% fat content)
- 300 grams Ricotta cheese
- 2 Tbsps lemon juice
- 4 Tbsps Blossom honey
- 200 grams fresh Raspberries
- 75 grams slivered almonds
Preparation steps
1.
Whisk the egg yolks with the sugar until light and foamy over a hot water bath. Whip the cream. Mix the ricotta with the lemon juice and stir into the egg mixture. Stir the eggs and ricotta mixture in a bowl over a cold water bath until well chilled.
2.
Gradually fold in the whipped cream. Divide the honey among 4 dessert glasses and top with the cream mixture. Cover and place in the freezer for 2 hours. Meanwhile, rinse the raspberries.
3.
Toast the almonds in a dry frying pan, remove from the pan and set aside. Arrange the raspberries on top of the semi-frozen trifle and serve sprinkled with flaked almonds.
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