Estimated Nutrition (whole recipe, rough)
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 |
| Yogurt | 170g plain Greek | 100 |
| Shrimp | 100g cooked | 99 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Hazelnut | 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
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- 8 1/4 oz can pineapple, well drained
- 1/2 cup shredded carrot
- 1/2 lb ricotta cheese
- 1/2 cup plain yogurt
- 1 tsp lemon juice
- 4 1/4 oz cans small shrimp, drained
- 2 hard cooked eggs, chopped
- 1/2 cup roasted & chopped Oregon hazelnuts
- 1 recipe Appetizer Cream Puffs
- =
Directions
1 Combine first five ingredients.
2 Fold in shrimp, eggs and nuts.
3 Cover and chill.
4 Just before serving, spoon a rounded tablespoon of filling into each cream puff.
5 *Appetizer Cream Puffs: In a saucepan, melt 1/2 cup butter or margarine in 1 cup boiling water.
6 Add 1 cup all-purpose flour and 1/4 teaspoon salt all at once; stir vigorously.
7 Cook and stir until mixture forms a ball that does not separate.
8 Remove from heat; cool slightly.
9 Add 4 eggs, one at a time, beating until smooth after each.
10 Drop level tablespoons of dough 3 inches apart on greased baking sheet.
11 Bake at 400 for 25 minutes.
12 Cool on rack.
13 Cut off the top third of each puff.
14 Remove any soft dough from inside.