Photo: Mariana Medvedeva
Estimated Nutrition (whole recipe, rough)
1018
Calories
33g
Protein
37g
Fat
136g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Egg | 1 large egg (50g) | 78 |
| Dates | 1 date (24g) medjool | 66 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 large eggs, well beaten
- 1 1/2 cups low-fat ricotta cheese
- 1/2 cup all-purpose flour
- 1/2 tsp. salt
- 2 tsp. baking powder
- 1 Tbs. sugar
- 1 cup toasted, crushed pecans
- 1/2 cup chopped dates
- =
Directions
1
1. Stir together eggs and ricotta in large mixing bowl, and stir in flour, salt, baking powder and sugar. Fold in pecans and dates.
2
2. Heat large nonstick skillet or griddle, and spray with nonstick cooking spray. Spoon batter by 1/3 cupfuls onto hot surface, pressing lightly with spatula to flatten slightly. Cook 3 to 5 minutes on one side. Turn, and cook on second side until golden brown. Repeat, spraying pan as needed, until batter is used up.
3
3. Remove from heat, and serve.
Recipe sourced from
fandom