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 | 533.06 Kcal (2232 kJ) | ||
| Calories from fat | 201.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.35g | 34% | |
|---|---|---|---|
| Cholesterol | 86.95mg | 29% | |
| Sodium | 855.71mg | 36% | |
| Potassium | 672.42mg | 14% | |
| Total Carbs | 62.3g | 21% | |
| Sugars | 13.48g | 54% | |
| Dietary Fiber | 6.54g | 26% | |
| Protein | 22.25g | 44% | |
| Vitamin C | 55.8mg | 93% | |
| Iron | 4.3mg | 24% | |
| Calcium | 180.2mg | 18% | |
| Amount Per 100 g | |||
| Calories | 209.88 Kcal (879 kJ) | ||
| Calories from fat | 79.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.8g | 34% | |
|---|---|---|---|
| Cholesterol | 34.23mg | 29% | |
| Sodium | 336.91mg | 36% | |
| Potassium | 264.74mg | 14% | |
| Total Carbs | 24.53g | 21% | |
| Sugars | 5.31g | 54% | |
| Dietary Fiber | 2.58g | 26% | |
| Protein | 8.76g | 44% | |
| Vitamin C | 22mg | 93% | |
| Iron | 1.7mg | 24% | |
| Calcium | 70.9mg | 18% | |
* 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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