Directions:
- Blend the raspberries and confectioner’s sugar in a small saucepan and cook till raspberries on cooked down. Cool slightly and put in a food processor till smooth. Strain the raspberries to remove seeds. Transfer to a small bowl and set aside.
- Blend the ricotta, mascarpone and Nutella until smooth and creamy.
- Whip the heavy cream and confectioner’s sugar to soft peaks. Stir a spoonful into the mascarpone, and then fold in the remaining hazelnut mixture.
- Place a thin layer of raspberry sauce on the bottom of each shell.
- Place the hazelnut mixture in a pastry bag with a large star tip and pipe the mixture on top of the raspberry sauce. Drizzle with raspberry sauce and top with a fresh raspberry and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 262.12 Kcal (1097 kJ) | ||
| Calories from fat | 136.18 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.13g | 23% | |
|---|---|---|---|
| Cholesterol | 35.39mg | 12% | |
| Sodium | 22.47mg | 1% | |
| Potassium | 114.34mg | 2% | |
| Total Carbs | 29.93g | 10% | |
| Sugars | 25.97g | 104% | |
| Dietary Fiber | 2.33g | 9% | |
| Protein | 2.88g | 6% | |
| Vitamin C | 7.2mg | 12% | |
| Iron | 0.9mg | 5% | |
| Calcium | 53.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 276.93 Kcal (1159 kJ) | ||
| Calories from fat | 143.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.99g | 23% | |
|---|---|---|---|
| Cholesterol | 37.39mg | 12% | |
| Sodium | 23.73mg | 1% | |
| Potassium | 120.8mg | 2% | |
| Total Carbs | 31.62g | 10% | |
| Sugars | 27.43g | 104% | |
| Dietary Fiber | 2.46g | 9% | |
| Protein | 3.04g | 6% | |
| Vitamin C | 7.6mg | 12% | |
| Iron | 1mg | 5% | |
| Calcium | 56.5mg | 5% | |
* 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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