Photo: Matheus Cenali
Estimated Nutrition (whole recipe, rough)
644
Calories
32g
Protein
14g
Fat
98g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Banana | 1 medium (118g) | 105 |
| Yogurt | 170g plain Greek | 100 |
| Apple | 1 medium (182g) | 95 |
| Orange | 1 medium (131g) | 62 |
| Grape | 1/2 cup (76g) | 62 |
| Walnut | 1 walnut half (4g) | 26 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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
- =
- 1 small apple, peeled and diced
- 12 med size bananas, sliced
- 1 small orange, sectioned
- 1/2 cup seedless grapes
- 1 tbsp frozen orange juice
- -concentrate
- 1/4 cup low-fat yogurt
- 2 tbsp part-skin ricotta cheese:
- 1/8 tsp ground ginger
- 1/8 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 1/2 tsp pure vanilla extract
- 4 walnut halves
- =
Directions
1
Place all fruit in a bowl and mix in frozen orange juice concentrate. In a blender, combine yogurt, ricotta, ginger, cinnamon and vanilla. Portion the friut into dessert bowls, top each with yogurt-ricotta sauce and garnish with a walnut half. Other fruits may be substituted, such as melon, kiwifruit, strawberries, blueberries, pears, or pineapple. The fruit medley may also be served without topping. Food exchange per serving: 1 fruit exchange + ½ fat exchange; cal: 87; cho: 2mg; car: 17g; pro: 2g; sod: 20mg; fat: 2g;
Recipe sourced from
fandom