Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Blueberry | 1 cup (148g) | 84 |
| Blackberry | 1 cup (144g) | 62 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Topping | 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
- =
- 8 to 10 peaches, peeled and sliced
- 2 tablespoons lemon juice, divided
- 1/3 cup Sauterne wine
- 1/3 cup sugar
- 1 cup frozen light whipped topping, thawed
- 2 cups cooked rice, chilled
- 1/2 cup part-skim ricotta cheese
- 2 tablespoons grated lemon peel
- 2 tablespoons chopped crystallized ginger
- 1/2 cup sliced almonds, toasted and coarsely chopped
- Fresh blackberries or blueberries
- =
Directions
Place peaches and 1 tablespoon lemon juice in blender container; cover and process until smooth. Transfer mixture to medium saucepan and stir in wine and sugar.
Place over medium-high heat and bring to a boil; reduce heat and simmer, uncovered, for 10 minutes, stirring occasionally. Cool to room temperature. Gently fold in whipped topping. Cover and refrigerate until chilled.
Combine rice, cheese, remaining 1 tablespoon lemon juice, lemon peel and ginger in large bowl; blend well. With dampened hands, roll mixture into 1-inch balls; roll in sliced almonds.
Spoon peach puree into individual serving bowls. Place gingered fruit balls in center. Garnish with fresh berries.