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Sweetened Whipped Ricotta With Pistachio Coconut Crumble And Apricot Preserves

Sweetened Whipped Ricotta With Pistachio Coconut Crumble And Apricot Preserves

Sweetened Whipped Ricotta With Pistachio Coconut Crumble And Apricot Preserves

Ingredients

Serves: 2

Sweetened Whipped Ricotta:

1/2 cup ricotta cheese

1 tablespoon honey

1 teaspoon olive oil

Pistachio Coconut Crumble:

1/4 cup shelled toasted pistachio nuts, finely chopped

2 tablespoons unsweetened shredded coconut, chopped

1 tablespoon black sesame seeds

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cumin

Pinch of grated nutmeg

Bonne Maman Apricot Preserves

Directions

INSTRUCTIONS

Whip the ricotta: Place the ricotta, honey, and olive oil in a food processor. Pulse until smooth and slightly fluffy, about a minute. Set aside.

Make the crumble: Combine all of the ingredients in a small mixing bowl. Set aside

For the dish: Place a couple of spoonfuls of the ricotta at the base of a small bowl or glass jar. Top with a layer of the crumble, and the Bonne Maman Apricot Preserves. Repeat as desired.

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