Ricotta Cream with Watermelon
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
3 h. 20 min.
Preparation
Calories:
426
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 426 cal. | (20 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 1 g | (3 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 6.2 mg | (103 %) | ||
| Biotin | 16.9 μg | (38 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 592 mg | (15 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 55 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 Watermelon
- 80 grams sugar
- juice of lemons
- 200 grams Ricotta cheese
- 250 grams Sour cream
- ½ tsp cinnamon
- fresh mint
Preparation steps
1.
Cut a lid from the watermelon, loosen the flesh and remove it along with the seeds. Dice the flesh and mix with the lemon juice and 40 grams of sugar (approximately 1 ounce) in a bowl. Refrigerate for 1 hour.
Strain the watermelon cubes through a sieve and collect the juice.
2.
For the cream, combine the ricotta with the sour cream, the sugar and 5 tablespoons of watermelon juice. Mix well and fold most of it into the diced watermelon.
Spoon into the watermelon and refrigerate for 2 hours.
Before serving, drizzle with ricotta cream, dust with cinnamon and garnish with mint leaves.
