Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Coconut | 1/2 cup shredded (40g) | 283 |
| Ricotta | 1/2 cup (124g) part-skim | 174 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Passionfruit | 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 panama passionfruit
- 2 egg whites
- 80 g caster sugar
- 1 tbsp coconut flour
- 300g very fresh ricotta
Directions
Slice the passionfruit a third of the way from the top and scoop out the seeds, keeping them in a bowl.
Mix the caster sugar and coconut flour together.
Pass the ricotta through a fine sieve to remove any lumps.
Put the egg whites in a bowl and whisk them till they form soft peaks.
Add the sugar and flour mixture a little at a time, continually whisking, till they are glossy and stiff.
Fold into the ricotta with half the passionfruit seeds so the mixture is well-incorporated and light.
Fill the passionfruit shells and serve with the remaining passionfruit seeds on top.
Category:Passionfruit Recipes
Category:Quick and Easy Desserts
Category:Ricotta cheese Recipes