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Ingredientes
- 1 round prepared angel food cake
- 1 (8 ounce) can crushed pineapple
- 3 T pineapple juice
- 1 1/2 teaspoon unflavored gelatin
- 1 (15 ounce) Ricotta cheese
- 1/3 c. sugar
- 1 c. whipping cream
- 1/4 c. flaked coconut
- 1/2 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 1/2 c. whipping cream
- 1/4 c. sugar
Direcciones
- Drain pineapple, reserving juice. Sprinkle gelatin over 3 tbsp juice. Heat over low heat till dissolved. Cool. Beat Ricotta and sugar till light and fluffy. Stir in gelatin mix. Whip 1 cup whipping cream. Fold into mix. Add in coconut and extracts. Chill. Cut down into cake 1" on all sides. Carefully hollow out. Fill with mix. Chill at least 4 hrs. Whip cream, adding sugar, till stiff peaks form. Frost cake. Refrigerate.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 145g | |
| Recipe makes 8 servings | |
| Calories 314 | |
| Calories from Fat 176 | 56% |
| Total Fat 19.91g | 25% |
| Saturated Fat 12.54g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 97mg | 4% |
| Potassium 137mg | 4% |
| Total Carbs 27.86g | 7% |
| Dietary Fiber 0.4g | 1% |
| Sugars 22.15g | 15% |
| Protein 7.27g | 12% |
