Raspberry, Ricotta and Almond Trifle
Description
Delicate Italian dessert with fluffy ricotta, fresh raspberries, green buckwheat and crunchy almonds
- Soak green buckwheat in water in advance (several hours or overnight), then rinse and drain
- Whip the ricotta with honey and lemon juice until fluffy
- Chop the almonds
- Place a layer of ricotta in a glass
- Top with raspberries
- Sprinkle with soaked green buckwheat
- Add the remaining ricotta and raspberries
- Sprinkle with almonds and garnish with mint
493
135 kcal / 100 g
kcal
23.8 g
6.5 g / 100 g
Protein
37.5 g
10.3 g / 100 g
Carbohydrates
28.1 g
7.7 g / 100 g
Fats
3.3 g
0.9 g / 100 g
Ash
8.8 g
2.4 g / 100 g
Fiber
58.5%
Water
19.9 g
5.5 g / 100 g
Sugars
12.3 g
3.4 g / 100 g
Starch
0.2 g
0.05 g / 100 g
Omega-3
2.35 g
0.65 g / 100 g
Omega-6
13.2 g
3.6 g / 100 g
SFA