Directions:
- 1. Wrap the ricotta in a few damp paper towels and squeeze it over the sink for 30 seconds.
- 2. Whisk it in a large bowl until smooth.
- 3. Add the mascarpone, sugar, vanilla, and orange zest and whisk until fully incorporated.
- 4. Fold in the pistachios (if using).
- 5. Cut the pound cake into 1/2-inch slices and toast them in a toaster oven, or in a regular oven at 375°F for about 2 minutes a side.
- 6. Top each slice with a dollop of the cream, then sprinkle with the berries.
- Tip: To save time, buy predrained ricotta from Whole Foods and skip step 1.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 801 Kcal (3354 kJ) | ||
| Calories from fat | 229.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.5g | 39% | |
|---|---|---|---|
| Cholesterol | 58.28mg | 19% | |
| Sodium | 857.53mg | 36% | |
| Potassium | 192.37mg | 4% | |
| Total Carbs | 130.05g | 43% | |
| Sugars | 78.72g | 315% | |
| Dietary Fiber | 1.55g | 6% | |
| Protein | 13.26g | 27% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 3mg | 17% | |
| Calcium | 417.9mg | 42% | |
| Amount Per 100 g | |||
| Calories | 269.21 Kcal (1127 kJ) | ||
| Calories from fat | 77.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.57g | 39% | |
|---|---|---|---|
| Cholesterol | 19.59mg | 19% | |
| Sodium | 288.21mg | 36% | |
| Potassium | 64.66mg | 4% | |
| Total Carbs | 43.71g | 43% | |
| Sugars | 26.46g | 315% | |
| Dietary Fiber | 0.52g | 6% | |
| Protein | 4.46g | 27% | |
| Vitamin C | 0.2mg | 1% | |
| Iron | 1mg | 17% | |
| Calcium | 140.5mg | 42% | |
* 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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