Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Banana | 1 medium (118g) | 105 |
| Apple Juice | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Strawberry | 1 cup (152g) | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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 cup fresh strawberries
- 2 bananas, mediun sliced
- 15 oz ricotta cheese, ff
- 1 tsp vanilla
- 2 egg whites, large
- 2 pack gelatin, unflavored
- 1/2 cup apple juice, frozen *
- crust
- 1 cup grape nuts
- 1/3 cup apple juice, frozen *
- 1/4 tsp vanilla
- =
Directions
the frozen apple juice should be unsweetened, contentrate, and thawed. Wash, hull, and crush enough strawberries (about 15) to measure 1 cup. Slice bananas. Warm apple juice concentrate slightly and sprinkle gelatin on top; stir and let stand until gelatin dissolved. Place strawberries and bananas into blender container; blend until smooth. Add vanilla. Slowly add ricotta cheese; blend well. Add gelatin mixture and egg whites; blend well. Pour into unbaked grape nuts crust. Bake at 350 °F for 1 hour. Remove from oven and cool. Refrigerate for 3 hours. Crust: mix all ingredients in a bowl. Let stand a few minutes until liquid is absorbed. Press into a 9" round pan or springform pan to cover bottom of pan. To serve: take 1 pint strawberries, washed, hulled, slightly mash with 2 tablespoons apple juice concentrate and drizzle over each slice.