Vegetarian lemon ricotta dessert

Vegetarian lemon ricotta dessert made with creamy ricotta, fresh lemon and chopped pistachios. A fresh, zesty dessert in a glass.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 310 kcal per serving
• Protein: 14 g
• Fat: 18 g
• Carbs: 22 g

Ingredients

• 250g ricotta
• 1 lemon
• 2 tbsp honey
• 30g pistachios
• 1 pinch of vanilla extract

Method

You’ll need: hand mixer · chopping board · knife · mixing bowl · grater

1. Wash the lemon in hot water, dry it and finely grate the zest.
2. Halve the lemon and squeeze one half.
3. Put the drained ricotta in a bowl with the lemon zest, lemon juice, honey and vanilla extract.
4. Whip everything with a hand mixer for 2 min until the cream is smooth.
5. Spoon the dessert into two small bowls, roughly chop the pistachios and scatter them over.

Good to know

If heavy mascarpone is too rich for you, reach for ricotta. Whipping makes it as fluffy as a cloud and wonderfully refreshing.

Swaps

Honey → yacon syrup (made from the root of the yacon plant).

Cooking tips

When zesting the lemon, be careful not to grate the white pith underneath, otherwise the cream turns bitter very quickly.

Storage

The cream is easy to make the day before. But only scatter over the chopped pistachios just before serving.

Allergens

Contains milk and tree nuts (pistachios). Completely gluten-free.