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Porridge with strawberries, ricotta and lemon zest

Spring porridge with fresh strawberries and lemon ricotta.

  • 10 min
  • 1 serving
  • Vegetarian
  • International cuisine
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Porridge with strawberries, ricotta and lemon zest

Per serving

Calories
340 kcal
Protein
16.6 g
Carbohydrates
47.7 g
Fat
10.3 g

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

Ingredients

For 1 serving

  • Rolled oats40 g
  • Reduced-fat milk200 ml
  • Strawberries120 g
  • Ricotta40 g
  • Lemon zestto taste

Contains: gluten, lactose,

In season: April – June

Method

  1. Put the milk and oats in a small pan, bring to a gentle simmer over medium heat, then turn down to low and cook for about 5 minutes, stirring often, until the porridge is creamy.
  2. Meanwhile wash the lemon under hot water, dry it and grate the zest, only the yellow part, over the ricotta; mix well.
  3. Wash the strawberries before hulling, remove the green tops and slice them.
  4. Pour the porridge into a bowl and top with the lemon ricotta and strawberries.

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