Ricotta With Raw Honey And Pears

1. Blend ricotta, honey and vanilla extract in a food processor until smooth; transfer to a bowl.

2. Cover bowl and refrigerate until ricotta mixture is slightly set, about 2 hours.

3. Just before serving, slice pears lengthwise into wide sections; gently toss pear slices in a small bowl with lemon juice.

4. Divide ricotta mixture among 6 wineglasses.

5. Top with pear slices and serve.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	65.1892 g
Protein	57.9012 g
Carbohydrates	101.0679 g
Energy	1184.4767 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.562 g
Water	835.1928 g
Aspartic acid	5.5232 g
Calcium, Ca	1077.73 mg
Lutein + zeaxanthin	247.925 g
Fiber, total dietary	17.3905 g
Carotene, beta	242.1817 g
Niacin	1.4267 mg
Vitamin A, RAE	600.8 g
Arginine	3.1907 g
Riboflavin	1.1143 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.0056 g
Glutamic acid	12.3002 g
Sodium, Na	422.3417 mg
Fatty acids, total saturated 16:1 undifferentiated	2.6499 g
Total lipid (fat)	65.1892 g
Manganese, Mn	0.2998 mg
Fructose	36.0638 g
Proline	5.405 g
Fatty acids, total saturated 16:0	20.2191 g
Fatty acids, total saturated 8:0	0.5902 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0012 g
Sucrose	4.0197 g
Choline, total	115.8785 mg
Sugars, total	56.1954 g
Serine	2.936 g
Fatty acids, total saturated 10:0	1.1378 g
Fatty acids, total saturated 18:0	6.371 g
Vitamin B-6	0.3804 mg
Selenium, Se	72.4902 g
Ash	6.8725 g
Vitamin D	49.6 IU
Fatty acids, total saturated 18:1 undifferentiated	14.6991 g
Pantothenic acid	1.3442 mg
Phenylalanine	2.8194 g
Copper, Cu	0.565 mg
Betaine	1.12 mg
Thiamin	0.1341 mg
Retinol	580.32 g
Methionine	1.405 g
Iron, Fe	2.9009 mg
Carbohydrate, by difference	101.0679 g
Phosphorus, P	851.6933 mg
Folate, total	100.7533 g
Tocopherol, gamma	0.168 mg
Fatty acids, total saturated 4:0	2.847 g
Alanine	2.5534 g
Cholesterol	252.96 mg
Valine	3.5275 g
Fatty acids, total saturated 18:2 undifferentiated	1.8761 g
Glycine	1.536 g
Carotene, alpha	5.6 g
Glucose (dextrose)	14.6606 g
Fatty acids, total saturated 14:0	6.7656 g
Zinc, Zn	6.3187 mg
Isoleucine	2.983 g
Fatty acids, total saturated 12:0	0.7838 g
Fatty acids, total polyunsaturated	2.4381 g
Fatty acids, total saturated 14:1	0.0002 g
Leucine	6.1626 g
Tocotrienol, alpha	0.112 mg
Vitamin A, IU	2347.81 IU
Folate, DFE	100.7533 g
Tryptophan	0.6312 g
Vitamin C, total ascorbic acid	28.0145 mg
Phytosterols	44.8 mg
Fatty acids, total polyunsaturated 18:1 c	0.0004 g
Fatty acids, total saturated 6:0	0.4613 g
Tyrosine	2.9326 g
Vitamin B-12	1.6864 g
Vitamin K (phylloquinone)	30.096 g
Fatty acids, total saturated	41.2705 g
Histidine	2.2878 g
Fatty acids, total monounsaturated	18.4609 g
Threonine	2.6259 g
Folate, food	100.7533 g
Vitamin D (D2 + D3)	0.992 g
Cryptoxanthin, beta	11.6067 g
Vitamin D3 (cholecalciferol)	0.992 g
Vitamin E (alpha-tocopherol)	1.2328 mg
Magnesium, Mg	94.37 mg
Lysine	6.7317 g
Potassium, K	1180.8717 mg
Cystine	0.5022 g
Fluoride, F	12.32 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Pear	4	319.2	85.288	0.784
Lemon juice	2 teaspoons	2.2367	0.7015	0.0244
Honey	6 tablespoons	0	0	0
Ricotta cheese	2 cups	863.04	15.0784	64.3808
gluten vanilla extract	1 teaspoon	0	0	0