The ricotta cream with strawberries on whole grain crunch is a delicious, easy, and quick dessert, actually clever!
I got inspired by one of the dishes tasted with friends a few nights ago: the dessert, a buffalo creamy with butter crunch and strawberry soup… with a thousand sugar!
And I reproduced it in a light version, based on:
• ricotta;
• whole grain rusks;
• strawberries or other seasonal fruit.
Try it with different types of fruit.
As for adding sugar or sweeteners it is optional and should be adjusted based on the other added ingredients [fruit more or less sugary]: ricotta sometimes is a pinch salty by default, adjust by tasting.
I recommend preparing the ricotta cream and the fruit, storing them in the fridge, and assembling the dessert just before serving to maintain the crunchiness of the rusks.
Adapt it to your dietary plan’s quantities and multiply the ingredients for the desired servings.
Great for breakfast and as a light dessert.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 2People
- Cooking methods: No cooking
- Cuisine: Italian
Ingredients
- to taste strawberries (or other seasonal fruit)
- 4 oz cow ricotta
- 1 tsp whole coconut sugar (or 1 drop of Diete.Tic)
- 2 whole grain rusks
- 1 pinch ground cinnamon (optional)
- 1 pinch powdered sugar (optional)
Tools
- 1 Mixer or Chopper or Electric Beater
- 1 Pastry Bag disposable
Preparation
Wash the strawberries and cut them in half lengthwise.
Blend and work the ricotta together with the coconut sugar or liquid sweetener [or what you normally use].
Consider the sugar quantity indicative: if you are not used to zero sugar adapt the dessert to your needs and reduce the quantities progressively.
Ricotta sometimes is a pinch salty by default, adjust by tasting.If you prefer a less dense cream, add a few drops of milk and blend further.
Transfer the ricotta cream into a pastry bag [I used a disposable one].
Place the rusks on a cutting board, cover them with a paper towel, and break them coarsely with a meat tenderizer or a glass.
Prepare a plate:
• use the larger pieces of rusks to form the base;
• distribute the ricotta cream on the base;
• slightly sink the strawberries into the ricotta cream.Sprinkle with the remaining rusks crumbs and finish with a touch of cinnamon or powdered sugar [optional].
Your ricotta cream with strawberries on whole grain crunch is ready.
Enjoy your meal!
The ricotta cream with strawberries on whole grain crunch is:
• a light dessert;
• a delicious alternative to whole grain rusks and semi-skimmed milk for breakfast.Try it with different types of fruit.
What can I substitute ricotta for?
• with fat-free or Greek yogurt containing only the natural sugars of milk.What can I substitute whole grain rusks for?
• with whole grain fiber-rich dry biscuits: ORO Saiwa Fibrattiva;
• with whole grain wasa slices.
Notes
Hyperglycemia, prediabetes and diabetes.
Here you find dedicated recipes.
Remember:
• start the meal with a generous portion of vegetables [raw or cooked];
• a balanced meal must contain all nutrients: carbohydrates, proteins, fats & fiber;
• always prepare it respecting the proportions and combinations indicated in your diet plan.
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