Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Ricotta Cheese | 1/2 cup (124g) part-skim | 174 |
| Yogurt | 170g plain Greek | 100 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Red Currant | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 cups ricotta or creamed cottage cheese
- 3/4 cup half and half
- 2 eggs
- 1/2 cup plus 2 tablespoons sugar, divided
- 1 1/2 teaspoons vanilla extract, divided
- 1/2 teaspoon ground cinnamon
- 2 cups cooked rice
- 1 cup sour cream
- 1/4 cup red currant jelly
- 1 10-ounce package frozen red raspberries
- 1 tablespoon cornstarch
- =
Directions
Beat together cheese, half and half, eggs, 1/2 cup sugar, 1 teaspoon vanilla, and cinnamon. Stir in rice. Pour into buttered 10-inch pie plate*. Bake at 325 degrees 45 to 50 minutes, or until set.
Combine sour cream with remaining 2 tablespoons sugar and vanilla; spread over custard. Bake 5 minutes longer. Let cool. Refrigerate 3 hours or until chilled.
Melt jelly in saucepan. Combine cornstarch and 1 tablespoon water. Stir into jelly and cook, stirring frequently, until clear and thickened. Add berries, stirring gently. Cook over low heat until berries are thawed. Cover and chill. Serve sauce over wedges of pudding.