Per serving
- Calories
- 180 kcal
- Protein
- 7.7 g
- Carbohydrates
- 29.2 g
- Fat
- 4.2 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Whole wheat bread1 slice
- Apricots2
- Part-skim ricotta50 g
- Honey1 teaspoon
- Rosemaryto taste
Contains: gluten, lactose,
In season: June – July
Method
- Wash and dry the apricots, cut them in half and remove the stones.
- Heat a non-stick pan over medium heat, lay the apricots in cut side down, drizzle with the honey, add the rosemary sprig and cook for 5 minutes, turning them halfway, until soft and glossy with caramelised juices.
- Meanwhile toast the slice of wholemeal bread in the toaster or another pan over medium heat for 2–3 minutes, until golden and crisp.
- Spread the ricotta over the toast, lay the hot apricots on top and discard the rosemary.
- Spoon over their juices and serve straight away.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.