Directions:
- Preheat oven to 325 degrees F.
- Coat a 9-inch springform pan with cooking spray. Place ricotta in a food processor and process until smooth and creamy. Add sour cream, Neufchatel, eggs, sugar, flour, vanilla, orange zest and salt. Process until well blended. Pour into the prepared pan and bake until the center is just set, 50 to 55 minutes. Transfer to a wire rack to cool and then cover and chill in the refrigerator for at least 3 hours.
- In a small saucepan, bring the jam and liqueur or water to a boil, stirring constantly until smooth. Remove sides of pan. Brush the tart with the jam mixture and top with raspberries, flat-side down.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 300.36 Kcal (1258 kJ) | ||
| Calories from fat | 115.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.83g | 20% | |
|---|---|---|---|
| Cholesterol | 93.54mg | 31% | |
| Sodium | 161.56mg | 7% | |
| Potassium | 193.38mg | 4% | |
| Total Carbs | 35.6g | 12% | |
| Sugars | 15.18g | 61% | |
| Dietary Fiber | 3.27g | 13% | |
| Protein | 11.24g | 22% | |
| Vitamin C | 2.3mg | 4% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 1.2mg | 7% | |
| Calcium | 124.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 360.17 Kcal (1508 kJ) | ||
| Calories from fat | 138.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.38g | 20% | |
|---|---|---|---|
| Cholesterol | 112.17mg | 31% | |
| Sodium | 193.73mg | 7% | |
| Potassium | 231.88mg | 4% | |
| Total Carbs | 42.69g | 12% | |
| Sugars | 18.2g | 61% | |
| Dietary Fiber | 3.92g | 13% | |
| Protein | 13.48g | 22% | |
| Vitamin C | 2.8mg | 4% | |
| Vitamin A | 0.5mg | 13% | |
| Iron | 1.5mg | 7% | |
| Calcium | 148.9mg | 12% | |
* 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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