1 hour ago
Monday, September 30, 2013
Now that I have some amazing ripe figs, I could finally make this recipe!
This recipe is from one of my favorite sites "What Should I Eat for Breakfast Today?".
Though my breakfast is usually an egg, or a half of an avocado (sometimes an egg with the avocado), or a Greek yogurt w/ toasted quinoa, it's always the same.
However, fresh ricotta cheese IS packed with protein and there are NO carbs, and the fruit gives you health benefits...........I am definitely making excuses.
So I decided to try this for breakfast one morning and WOW.
I would like to eat this for lunch and dessert too.
Let's put this in the dessert category, because it's so delicious, and special enough for company.
Just make this, it's so easy, and you can use strawberries, blueberries, or any fruit that's in season. You can eat it for whatever meal you like.
Here, I used the last of Rosa's fall figs.
Baked Ricotta w/ Fruit: (adapted from What Should I Eat for Breakfast?)
375g fresh ricotta (which is a little more than 1.5 cups)
2 tbsp brown sugar
1/2 tsp vanilla extract
figs or strawberries
In a medium bowl mix up the ricotta with the egg, sugar and vanilla. Make the batter nice and smooth.
Butter some baking molds or ramekins (make sure you really butter them up, so the puddings don't stick).
I used mini pie tins.
Pour the batter into the molds and place on a baking sheet.
Bake at 350F for 25-30 minutes.
Carefully, run a knife or thin spatula around the warm puddings to loosen them and invert them onto serving plate. Tap on the bottom, so the pudding releases.
Mine came out with no problem (for a change!).
Decorate with fruit of your choice and drizzle with honey.
I garnished mine with mint leaves.
Eat warm or chilled.
Enjoy your day!