Gluten-free ricotta and blackberry dessert

Gluten-free ricotta and blackberry dessert with creamy ricotta, fresh blackberries, walnuts, honey and vanilla – simple, delicate and quick to make.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 320 kcal per serving
• Protein: 12 g
• Fat: 20 g
• Carbs: 22 g

Ingredients

• 250 g ricotta
• 150 g blackberries
• 30 g walnuts
• 2 tbsp honey
• 1 pinch of vanilla powder

Method

You’ll need: sieve

1. Carefully wash the blackberries and leave them to drain well.
2. Stir the ricotta with the vanilla powder and some of the honey until creamy.
3. Break the walnuts into small pieces and set them aside for a moment.
4. Divide the ricotta cream between two bowls and top with the blackberries.
5. Scatter the broken walnuts over the dessert and drizzle with the rest of the honey.
6. Serve the ricotta and blackberry dessert straight away, ideally well chilled.

Good to know

I especially like a dessert like this on long days. It's quick to make, creamy and has just the right mix of mild and fresh.

Swaps

Ricotta → skyr (more protein, a little less fat) | Honey → date paste (more natural sweetness plus some fibre) | Walnuts → almonds (more vitamin E, a little milder in flavour) | Blackberries → raspberries (similar fibre content, slightly tart)

Allergens

Contains milk and tree nuts (walnuts). Suitable for children in small portions, but honey isn't suitable for babies under 12 months; during pregnancy it's usually fine with fresh, cleanly washed ingredients.