skish
IT

Light ricotta cocoa cream with raspberries

A protein-rich, no-cook chocolate cream.

  • 5 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Light ricotta cocoa cream with raspberries

Per serving

Calories
308 kcal
Protein
15 g
Carbohydrates
37.9 g
Fat
11.9 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Part-skim ricotta150 g
  • Unsweetened cocoa powder1 teaspoon
  • Honey1 teaspoon
  • Raspberries100 g
  • Rice cakes2

Contains: lactose,

In season: June – September

Method

  1. In a bowl beat the light ricotta with the cocoa powder and honey, using a whisk or fork, until the cream is smooth and evenly coloured.
  2. Gently rinse the raspberries and dry them on kitchen paper.
  3. Spoon the cream into a glass, top with the raspberries and serve with the rice cakes.

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