Raspberry, Ricotta and Almond Trifle

Raspberry, Ricotta and Almond Trifle

10 min
Easy
1 serv.
358 g / 1 serv.
silicon (Si) phosphorus (P) manganese (Mn) Fiber copper (Cu) molybdenum (Mo)

Rating

Average rating:—

Description

Delicate Italian dessert with fluffy ricotta, fresh raspberries, green buckwheat and crunchy almonds

  1. Soak green buckwheat in water in advance (several hours or overnight), then rinse and drain
  2. Whip the ricotta with honey and lemon juice until fluffy
  3. Chop the almonds
  4. Place a layer of ricotta in a glass
  5. Top with raspberries
  6. Sprinkle with soaked green buckwheat
  7. Add the remaining ricotta and raspberries
  8. Sprinkle with almonds and garnish with mint
492
138 kcal / 100 g
kcal
23.7 g
6.6 g / 100 g
Protein
36.5 g
10.2 g / 100 g
Carbohydrates
28.6 g
8.0 g / 100 g
Fats

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FAQ

How to cook Raspberry, Ricotta and Almond Trifle?
Raspberry, Ricotta and Almond Trifle. How to cook in 10 min. 492 kcal, P 23 / F 28 / C 36.
How many calories in Raspberry, Ricotta and Almond Trifle?
492 kcal, protein 23 g, fat 28 g, carbs 36 g per serving.

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