Directions:
- In a saucepan, place the Port, cinnamon and vanilla bean, and simmer to reduce to 1 cup. Add the cherries and heat through. Mix the cornstarch with 3 tablespoons juice drained from the cherries then stir it gently into the Port and cherries and cook gently until thickened.
- Place 1/3 cup ricotta into each of 6 dessert bowls, then top it with the hot Port and cherry sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 266.94 Kcal (1118 kJ) | ||
| Calories from fat | 95.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.66g | 16% | |
|---|---|---|---|
| Cholesterol | 41.82mg | 14% | |
| Sodium | 69.75mg | 3% | |
| Potassium | 160.45mg | 3% | |
| Total Carbs | 10.45g | 3% | |
| Sugars | 5.59g | 22% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 9.61g | 19% | |
| Vitamin C | 1.3mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 177.6mg | 18% | |
| Amount Per 100 g | |||
| Calories | 102.23 Kcal (428 kJ) | ||
| Calories from fat | 36.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.08g | 16% | |
|---|---|---|---|
| Cholesterol | 16.02mg | 14% | |
| Sodium | 26.71mg | 3% | |
| Potassium | 61.45mg | 3% | |
| Total Carbs | 4g | 3% | |
| Sugars | 2.14g | 22% | |
| Dietary Fiber | 0.46g | 5% | |
| Protein | 3.68g | 19% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.2mg | 3% | |
| Calcium | 68mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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