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Add a photoServings: 10
Ingredients
- 1/4 c. lowfat milk
- 1 1/2 Tbsp. dry yeast - (1 package)
- 3 c. fresh ricotta cheese
- 1 c. sugar
- 3 ounce limoncello
- 1 1/2 c. flour plus more for coating the pan Butter for coating the pan Confectioners" sugar for garnish
Directions
- Preheat the oven to 350 degrees.
- In a small saucepan, gently hot the lowfat milk over low heat. Place the lowfat milk in a medium bowl and add in the yeast. Set aside for 15 min.
- Meanwhile, in a medium bowl, combine the ricotta and sugar and mix till well blended. Add in lowfat milk and yeast mix, limoncello and flour, and mix to incorporate.
- Coat a 9-inch bundt cake mold with butter and flour, pour the mix into the mold and place in a water bath. Bake for 2 hrs, till a toothpick inserted in the center comes out clean.
- This recipe yields 10 to 12 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 10 servings | |
| Calories 200 | |
| Calories from Fat 71 | 36% |
| Total Fat 7.85g | 10% |
| Saturated Fat 4.93g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 80mg | 3% |
| Potassium 130mg | 4% |
| Total Carbs 24.01g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 20.51g | 14% |
| Protein 9.25g | 15% |
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