skish
IT

Pistachio ricotta and skyr cream with raspberries

Ricotta and skyr together for a fluffy pistachio cream.

  • 5 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Pistachio ricotta and skyr cream with raspberries

Per serving

Calories
346 kcal
Protein
22.6 g
Carbohydrates
34.3 g
Fat
14.9 g

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

Ingredients

For 1 serving

  • Part-skim ricotta100 g
  • Skyr100 g
  • Pistachios15 g
  • Honey2 teaspoons
  • Raspberries100 g

Contains: lactose, nuts,

In season: June – September

Method

  1. Pulse the pistachios in a food processor in short bursts until finely ground: blitz too long and they turn into paste.
  2. In a bowl mix the light ricotta, skyr, honey and two thirds of the ground pistachios until soft and even.
  3. Spoon into a serving bowl and add the gently rinsed raspberries.
  4. Finish with the remaining pistachios.

This recipe, sized for you

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