Directions:
- Heat 1-inch of canola oil in large saute pan, to 325 degrees F.
- In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.
- Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.
- Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.
- Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.
- Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 92.59 Kcal (388 kJ) | ||
| Calories from fat | 55.19 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.13g | 9% | |
|---|---|---|---|
| Cholesterol | 26.31mg | 9% | |
| Sodium | 86.53mg | 4% | |
| Potassium | 142.96mg | 3% | |
| Total Carbs | 7.85g | 3% | |
| Sugars | 4.32g | 17% | |
| Dietary Fiber | 1.06g | 4% | |
| Protein | 2.13g | 4% | |
| Vitamin C | 2.7mg | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 36.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 231.22 Kcal (968 kJ) | ||
| Calories from fat | 137.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.31g | 9% | |
|---|---|---|---|
| Cholesterol | 65.71mg | 9% | |
| Sodium | 216.1mg | 4% | |
| Potassium | 357.02mg | 3% | |
| Total Carbs | 19.61g | 3% | |
| Sugars | 10.79g | 17% | |
| Dietary Fiber | 2.65g | 4% | |
| Protein | 5.32g | 4% | |
| Vitamin C | 6.7mg | 4% | |
| Iron | 0.6mg | 1% | |
| Calcium | 90.3mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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