Ricotta Mousse with Pesto
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(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
255
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 5.3 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 2.7 μg | (6 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 268 mg | (7 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 10.3 g | |||
| Uric acid | 8 mg | |||
| Cholesterol | 52 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 sprigs Basil
- 1 Tbsp Pine nuts (roasted)
- 2 Tbsps olive oil
- 1 Tbsp grated Parmesan
- 200 grams Ricotta cheese
- 1 generous pinch lemon zest
- 100 milliliters Whipped cream
- 1 tsp lemon juice
- salt
- peppers (freshly ground)
- 2 Hungarian wax peppers (red and yellow)
- 1 Tbsp balsamic vinegar
- Basil (for garnish)
Preparation steps
1.
Rinse the basil, shake dry, remove the leaves, and puree with the pine nuts, the oil, and the Parmesan.
2.
Mix the ricotta with the lemon zest until smooth. Beat the cream until stiff, then add to the ricotta mixture. Mix in half of the pesto, and then season to taste with lemon juice, salt, and pepper.
3.
Rinse, halve, trim, and peel (using a vegetable peeler) the peppers. Slice the peppers, drizzle with the balsamic vinegar and remaining lemon juice, and season with salt and pepper.
4.
Divide the remaining pesto into 4 glasses, top with the sliced peppers, and top with the pesto mousse. Serve, garnished with the basil.
