Vegetarian ricotta and strawberry pots

Vegetarian ricotta and strawberry pots with fresh strawberries, creamy ricotta and honey. Ready in 10 minutes, with 320 kcal and 12 g protein per serving.

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

• 200g ricotta
• 2 tbsp honey
• 1 splash of lemon juice
• 150g strawberries
• 2 tbsp walnuts

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Whip the ricotta with the honey and lemon juice in a mixing bowl for 1 min.
2. Wash the strawberries, remove the green tops and cut them into small cubes.
3. Roughly chop the walnuts and briefly toast them in a dry frying pan until fragrant.
4. Divide the strawberry cubes between the bottoms of two dessert glasses first.
5. Spoon the ricotta cream on top and scatter the toasted walnuts over just before serving.

Good to know

Don't fancy a big baking session? This layered dessert pairs the fresh tartness of strawberries beautifully with the velvety creaminess of the Italian soft cheese.

Swaps

Ricotta → mascarpone (if you prefer a slightly firmer, richer dessert cream).

Cooking tips

Keep a close eye on the nuts in the pan, as their high oil content means they burn extremely quickly.

Storage

The dessert is easy to make ahead. But only add the nuts just before eating, so they stay crunchy.

Allergens

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