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Homepage Recipes Low Carb Ricotta with Blueberries

Low Carb Ricotta with Blueberries

Preparation steps

Put the blueberries in a bowl with the erythritol and puree finely.

Add the ricotta.

Beat the cream in a bowl with a hand mixer until it becomes a stiff mixture.

Mix the cream with the ricotta and serve in a glass.
Preparation time
10 Minutes
Number of portions
2
Degree of flatness
1 / 5
Allergens
Milk, Lactose, Rennet, Blueberry
Occasions
-
Types
Produkty wykorzystywane do słodzenia, Dodatek do żywności, Zastępniki cukru, Sztuczne zastępniki cukru, Erytrytol
Glycemic Index
0
Statistic

Ingredients

The nutritional values ​​given apply to the entire recipe (grams of all portions of the recipe).

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Number of servings 100 × Gram (1 ml)
Weight 100 ml
Sour Cream 30%
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Number of servings 100 × Gram (1 g)
Weight 100 g
Ricotta
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Number of servings 50 × Gram (1 g)
Weight 50 g

Alternatively use frozen ones

Highbush Blueberry
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Number of servings 2 × Tablespoon (10 g)
Weight 20 g
Erythritol

Nutritional composition for only 1 (one) portion of the recipe

Proteins 20%
6.91g / 80.61 g
Fats 30%
20.47g / 53.74 g
Carbohydrates 50%
17.3g / 89.57 g
Kcal
281.05Kcal / 1612.27 Kcal

Nutritional composition for all portions of the recipe

Proteins 20%
13.82g / 80.61 g
Fats 30%
40.94g / 53.74 g
Carbohydrates 50%
34.59g / 89.57 g
Kcal
562.1Kcal / 1612.27 Kcal

Comments

The author of the recipe is Dietspremium
The original language of creation is German. If the current language is different, some content may be displayed in the original language or may not be fully understandable due to machine translation.