Free Healthy Recipe - Baked Honey Ricotta

Gluten free, Low GI, Low sugar, Wheat Free

Copyright John Paul Urizar

A light, delicious dessert that is perfectly accompanied by stewed Moroccan rhubarb.

400 grams low fat ricotta
¼ cup honey
2 tbsp pine nuts
mint shredded, to serve

Preheat oven to 160 degrees Celsius.

Place the ricotta in a small oven proof dish. Pour the honey over the top and sprinkle the pinenuts and orange zest over the honey.
Place in the oven to heat through for approx 20 minutes.
Serve with shredded mint.

Note: Orange peel contains a bitter tasting plant chemical called naringin. This protective polyphenol acts as a powerful antioxidant mopping up free radicals which might otherwise damage cell tissue.

Makes 4 servings

Scale recipe to serves

Prep Time: 5 mins
Cooking Time: 20 mins
Ready in: 25 mins

Suitable for:
See also:
Moroccan Rhubarb
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Nutritional Information - Per Serve
Kj 1036 kj
Calories 248 kcal
Fat 13.8 g
Saturated Fat 5.9 g
Total Carbohydrate 20.8 g
Total Protein 11.4 g
Fibre 0.4 g

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