Ricotta pots with blueberries
- Prepare
- less than 30 mins
- Cook
- no cooking required
- Serve
- Serves 2
Ricotta is eaten for breakfast in Italy and also works well as a snack. Cinnamon adds sweetness without sugar and blueberries are a relatively low-sugar fruit. Honey tastes sweeter than sugar and you need just a spoonful. Briefly dip your teaspoon in very hot water to help it slip off easily.
Each serving provides 211 kcal, 10g protein, 16.5g carbohydrates (of which 16.5g sugars), 11g fat (of which 7g saturates), 2g fibre and 0.3g salt.
By Hattie Ellis
Ingredients
- ricotta: 200g/7oz ricotta
- cinnamon: pinch ground cinnamon
- honey: 2 tsp runny honey
- blueberries: 200g/7oz blueberries
Method
Mix the ricotta with the cinnamon and half the honey in a bowl. Gently stir in most of the blueberries. Divide the mixture between two ramekins or small bowls.
Top with the remaining blueberries and keep in the fridge, covered, until ready to eat. Drizzle over the remaining honey just before serving.
Related recipes
Try as part of this menu
Starting a low-calorie diet. Menu Starting a low-calorie diet
Starting a low-calorie diet? Fill up on a big breakfast to avoid hunger and cravings until lunchtime. This menu provides 1398 kcal, 89g protein, 104g carbohydrates (of which 48g sugars), 66g fat (of which 24g saturates), 17g fibre and 5.3g salt.
Indian-spiced smoked mackerel. By Hattie Ellis
Light meals & snacks
