Semifreddo Al Lampone
|Nonfat ricotta cheese||15 Ounce (1 Container)|
|Sugar||7 1⁄3 Tablespoon (1/3 Cup Plus 2 Tablespoons)|
|Orange juice||1 Tablespoon|
|Raspberries||2 Cup (32 tbs)|
|Mint leaves||1 Tablespoon|
In a food processor fitted with the steel blade, combine the ricotta, 1/3 cup of the sugar and orange juice; process for 30 seconds, or until creamy and smooth.
Transfer the ricotta mixture to a large bowl and refrigerate.
Rinse and dry the food processor bowl; puree the raspberries with the remaining 2 tablespoons sugar.
Dollop over the ricotta mixture.
Using a small knife, cut the raspberry puree through the ricotta mixture to create swirls.
Cover and refrigerate for at least 4 hours.
Serving size: Complete recipe
Calories 1022 Calories from Fat 18
% Daily Value*
Total Fat 2 g3.3%
Saturated Fat 0.1 g0.49%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 429.6 mg17.9%
Total Carbohydrates 185 g61.7%
Dietary Fiber 20.9 g83.5%
Sugars 152.6 g
Protein 74 g148.9%
Vitamin A 57.5% Vitamin C 152.5%
Calcium 433.2% Iron 16.1%
*Based on a 2000 Calorie diet