Lemon ricotta cream with blueberries and hazelnuts
A fresh lemon ricotta and yogurt cream with summer blueberries.
Open in the appPer serving
- Calories
- 318 kcal
- Protein
- 17.5 g
- Carbohydrates
- 33.3 g
- Fat
- 14.2 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Ricotta60 g
- Nonfat Greek yogurt80 g
- Lemon zestto taste
- Honey6 g
- Blueberries80 g
- Hazelnuts10 g
- Rolled oats15 g
Contains: gluten, lactose, nuts,
In season: June – September
Method
- Wash the lemon under hot water, dry it and grate the zest, only the yellow part, into a bowl.
- Add the ricotta, Greek yogurt and honey and work with a whisk or spoon until the cream is smooth.
- Rinse the blueberries and let them drain; roughly chop the hazelnuts.
- Put the oats in a serving bowl, cover with the cream and top with the blueberries and hazelnuts.
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