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Ricotta with apricots and pistachios

Ricotta with fresh apricot wedges and chopped pistachios.

  • 5 min
  • 1 serving
  • Vegetarian
  • Italian cuisine
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Ricotta with apricots and pistachios

Per serving

Calories
186 kcal
Protein
10.7 g
Carbohydrates
13 g
Fat
10.9 g

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

Ingredients

For 1 serving

  • Part-skim ricotta100 g
  • Apricots2
  • Pistachios8 g

Contains: lactose, nuts,

In season: June – July

Method

  1. Wash and dry the apricots, halve them, remove the stone and cut each half into two wedges.
  2. Roughly chop the pistachios with a knife.
  3. Put the light ricotta in a small bowl, arrange the apricots on top and sprinkle with the pistachios.

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