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    You are in: Home / Recipes / Raspberries With Ricotta Cream Recipe
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    Raspberries With Ricotta Cream

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    susie cooks's Note:

    This is quick, easy, not too sweet and makes a great presentation. From Bobby Flay.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.
    2. 2
      Transfer the drained ricotta to a blender, add the sugar and Grand Marnier or orange juice and process until smooth.** This mixture can be made up to 8 hours in advance. Cover and keep refrigerated.**.
    3. 3
      Divide the raspberries among 4 dessert bowls and top each with 1/4 cup of the ricotta mixture. Add a slash of Grand Marnier or orange juice, and garnish with mint sprigs.

    Ratings & Reviews:

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    Nutritional Facts for Raspberries With Ricotta Cream

    Serving Size: 1 (146 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 151.4
     
    Calories from Fat 48
    31%
    Total Fat 5.3 g
    8%
    Saturated Fat 3.0 g
    15%
    Cholesterol 19.0 mg
    6%
    Sodium 80.3 mg
    3%
    Total Carbohydrate 19.1 g
    6%
    Dietary Fiber 5.0 g
    20%
    Sugars 10.2 g
    41%
    Protein 7.9 g
    15%

    The following items or measurements are not included:

    Grand Marnier

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