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Fluted Polenta and Ricotta Cake
CULINARY CONCOCTIONS BY PEABODY11Ingredients
75Minutes
850Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1/2 cup dried blueberries
- 1 cup polenta cornmeal (medium-grain)
- 1/2 cup flour (all-purpose)
- 1 tsp. baking powder
- 1 cup ricotta
- 1/3 cup water (tepid)
- 3/4 cup sugar
- 1/2 cup unsalted butter
- 3/4 cup honey (if you¢â¬â„¢re a real honey lover, use a full-flavored honey such as chestnut, pine, or buckwheat)
- 1 lemon
- 2 large eggs
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NutritionView More
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850Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories850Calories from Fat360 |
% DAILY VALUE |
Total Fat40g62% |
Saturated Fat21g105% |
Trans Fat |
Cholesterol200mg67% |
Sodium230mg10% |
Potassium670mg19% |
Protein16g |
Calories from Fat360 |
% DAILY VALUE |
Total Carbohydrate125g42% |
Dietary Fiber8g32% |
Sugars90g |
Vitamin A25% |
Vitamin C35% |
Calcium25% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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