150g fresh ricotta
2 teaspoons orange marmalade
2 tablespoons low-fat Greek yoghurt
½ teaspoon vanilla extract
2 tablespoons frozen blueberries
1 beurre bosc pear, cored, cut into eight pieces
½ cup low-fat Greek yoghurt
2 teaspoons chopped pistachios
2 teaspoons honey
1. To make the ricotta, preheat oven to 180°C. Spray two small ovenproof dishes with oil. Process all ingredients, except for blueberries, in a food processor until smooth. Gently stir through the blueberries and spoon into prepared dishes, smoothing the top. Bake for 35 minutes. Set aside to cool for 30 minutes, then cover and chill in the fridge for 3 hours or overnight.
2. To make caramelised pears, spray pears lightly with oil. Heat a non-stick frying pan and cook pears over medium heat for 3 minutes or until golden. Remove from heat and cover with foil to keep warm. Serve ricotta and pears with yoghurt, pistachios and honey.
If serving as dessert, add an extra tablespoon of marmalade to ricotta when mixing.
Recipe provided by Weigh It Up
A yummy weekend breakfast recipe, the ricotta needs to be made the day before, or early in the morning for a late brunch. It’s also a delicious dessert.