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Semifreddo Al Lampone

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  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.

Recipe Summary

Fruit Dessert

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Average: 4.2 (13 votes)

Nutrition Rank

Nutrition Facts

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


Semifreddo Al Lampone Recipe