An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)
Italian Berry Ricotta Pie
NUTRITION · PER SERVING185M COOK
CAL 19%·PRO 15%
CARBS 42G44% OF CAL
2G FIBER21G OTHER19G TOTAL SUGAR
FAT 21G49% OF CAL
7G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Flaky puff pastry filled with creamy ricotta, topped with fresh mixed berries and a sweet berry sauce. An elegant Italian dessert with light, creamy filling.
dessertitalianbaked good🥣 mixer🔥 ovenvegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 pastry crust (puff pastry or short crust)
- 1 cup ricotta cheese (drained in a sieve for 25-30 minutes)
- ½ teaspoon vanilla
- ¼-⅓ cup granulated sugar
- 1 large egg
- mixed berries fresh or frozen (150g)
- ¼ cup granulated sugar
- 1 tablespoon water
- ¼ tablespoon cornstarch
- ¼-½ tablespoon lemon juice
At a glance
PER SERVING · TIME 185M
CAL 19%·PRO 15%
CARBS 42G44% OF CAL
2G FIBER21G OTHER19G TOTAL SUGAR
FAT 21G49% OF CAL
7G SAT14G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 35m
- Sodium
- 156mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 133mg
- Calcium
- 105mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 156MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.