Photo: Toa Heftiba
Estimated Nutrition (whole recipe, rough)
768
Calories
31g
Protein
17g
Fat
118g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 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
- 2 pounds ricotta cheese (I used whole-milk Calabro ricotta cheese)
- 2/3 cup white sugar
- 1/3 cup all-purpose flour
- 6 eggs, at room temperature (I used Eggland’s best which tend to be smaller. You might use 5 eggs if they are larger.)
- 2 teaspoons grated Meyer Lemon zest (I would use 1 tablespoon or more next time)
- 1 tablespoon Amaretto (I would use 2 tablespoons next time)
- 1/8 teaspoon salt
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bunkycooks ·
Recipe sourced from
openrecipes