Mango Ricotta Cake
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INGREDIENTS
- 2 ts Unsalted butter
- 1/2 c Sugar
- 1/4 c almonds ; Sliced
- 3/4 lb Mango slices ; drained
- 3 tb Cornstarch
- 3 lg Eggs ; separated
- 1 ts Lemon zest ; grated
- 1 lb Lowfat ricotta cheese
INSTRUCTIONS
Prep: 15 min, Cook: 15 min. Preheat oven to 400F. Combine first 4 ingredients and egg yolks in a mixing bowl. Beat with an electric mixer until smooth. Using clean dry beaters, beat egg whites in another mixing bowl until stiff but not dry. Gently fold egg whites into ricotta mixture. Melt butter in a 10 inch ovenproof skillet over medium high heat. Add almonds and saute 1 minute or until golden. Remove from heat. Spoon ricotta mixture evenly into skillet. Cook about 1 minute without stirring. Transfer to oven and bake 12-14 minutes or until just set. Run a spatula around edge of cake and invert onto a serving platter. Sift confectioners sugar over cake just before serving. Garnish with mango slices. Posted to recipelu-digest by molony
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (1928g) | ||
| Recipe Makes: 1 | ||
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| Calories: 3656 | ||
| Calories from Fat: 1515 (41%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 168.3g | 224 % | |
| Saturated Fat 75.6g | 378 % | |
| Monounsaturated Fat 58.3g | ||
| Polyunsanturated Fat 16.1g | ||
| Cholesterol 3433.5mg | 1056 % | |
| Sodium 1624.4mg | 56 % | |
| Potassium 2274.5mg | 60 % | |
| Total Carbohydrate 402.2g | 118 % | |
| Dietary Fiber 9.2g | 37 % | |
| Sugars, other 393g | ||
| Protein 152.5g | 218 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 3656
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