Directions:
- Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.
- Transfer the drained ricotta to a food processor or blender, add the brown sugar and orange liqueur and process until smooth. (The ricotta mixture can be made up to 8 hours in advance and covered and kept refrigerated.)
- Divide the raspberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture. Add a splash of the orange liqueur or juice, and garnish with mint sprigs.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 657.15 Kcal (2751 kJ) | ||
| Calories from fat | 241.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.84g | 41% | |
|---|---|---|---|
| Cholesterol | 47.76mg | 16% | |
| Sodium | 79mg | 3% | |
| Potassium | 580.1mg | 12% | |
| Total Carbs | 73.02g | 24% | |
| Sugars | 9.29g | 37% | |
| Dietary Fiber | 9.99g | 40% | |
| Protein | 30.2g | 60% | |
| Vitamin C | 20.3mg | 34% | |
| Vitamin A | 1.5mg | 50% | |
| Iron | 3.8mg | 21% | |
| Calcium | 447.5mg | 45% | |
| Amount Per 100 g | |||
| Calories | 433.18 Kcal (1814 kJ) | ||
| Calories from fat | 159.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.69g | 41% | |
|---|---|---|---|
| Cholesterol | 31.48mg | 16% | |
| Sodium | 52.08mg | 3% | |
| Potassium | 382.39mg | 12% | |
| Total Carbs | 48.13g | 24% | |
| Sugars | 6.12g | 37% | |
| Dietary Fiber | 6.59g | 40% | |
| Protein | 19.91g | 60% | |
| Vitamin C | 13.4mg | 34% | |
| Vitamin A | 1mg | 50% | |
| Iron | 2.5mg | 21% | |
| Calcium | 295mg | 45% | |
* 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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