Saturday, February 16, 2008

Fruit Salad with Nut Ricotta Cream

Ingredients (serves 4)
2 tbs fresh lemon juice
2 passionfruit, halved
2 ripe bananas, peeled, cut into 1cm-thick slices
2 ripe nectarines, halved, stone removed, cut into wedges
5 oz fresh berries (such as raspberries, blackberries or youngberries)

Nut ricotta cream:
9 oz fresh low-fat ricotta
1/4 cup hazelnut meal
2 tbs yellowbox honey
1/4 tsp ground cinnamon

To make the nut ricotta cream, place the fresh ricotta, hazelnut meal, honey and cinnamon in a medium bowl. Use an electric beater to whisk until light and fluffy. Place in an airtight container.
Combine the lemon juice and passionfruit pulp in a medium bowl. Add the bananas and nectarines and toss to combine well. Spoon into an airtight container and top with the fresh berries.

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