- Level: Intermediate
- Total: 43 min
- Prep: 30 min
- Inactive: 3 min
- Cook: 10 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 523
- Total Fat
- 33 g
- Saturated Fat
- 7 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 10 g
- Cholesterol
- 69 mg
- Sodium
- 475 mg
- Level: Intermediate
- Total: 43 min
- Prep: 30 min
- Inactive: 3 min
- Cook: 10 min
- Yield: 5 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 5 servings
- Calories
- 523
- Total Fat
- 33 g
- Saturated Fat
- 7 g
- Carbohydrates
- 47 g
- Dietary Fiber
- 4 g
- Sugar
- 6 g
- Protein
- 10 g
- Cholesterol
- 69 mg
- Sodium
- 475 mg
Ingredients
Directions
- Heat 1-inch of canola oil in large saute pan, to 325 degrees F.
- In a bowl mix the cream cheese, ricotta, and 1 1/2 tablespoons sugar with a whip, until thoroughly blended.
- Beat egg and milk together. Place 1 1/2 tablespoons of cheese mix in center back of egg roll skin and place 4 to 6 raspberries in the center of cheese mixture.
- Brush egg wash around edges of skin, fold left and right sides of skin in 1/2-inch, and then roll from back to front, insuring that the roll is sealed.
- Place in oil and cook both sides until golden brown. Let drain on paper towels for 2 to 3 minutes.
- Dust with cinnamon and sugar. Serve with whipped cream and raspberries, if desired.
