Photo: Sorin Gheorghita
Phyllo Tarts with Ricotta and Raspberries
10 ingredients
6 tarts
openrecipes
"For the best texture in these flaky tarts, use low-fat ricotta rather than skim!"
Estimated Nutrition (whole recipe, rough)
553
Calories
20g
Protein
29g
Fat
51g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Phyllo Dough | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 sheets phyllo dough
- 2 tablespoons unsalted butter, melted
- 1 cup low-fat ricotta cheese
- 1/4 cup white sugar
- 1 egg
- 1/2 teaspoon orange zest
- 1/2 teaspoon vanilla extract
- 1 pinch ground nutmeg
- 2 cups fresh raspberries
- 1 tablespoon confectioners' sugar for dusting
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes