Meg’s Baked Ricotta with Orange & Pistachios

Baked Ricotta with Orange and Pistachios

by Meg Thompson February 2, 2017

Baked Ricotta with Orange and Pistachios

By: Meg Thompson

This little dessert is easy to make and highlights the ricotta beautifully.

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Servings

Prep time

Cook time

Recipe

Ingredients

1½ cups ricotta
1 egg
1 tbsp maple syrup
Zest 1 large orange
Juice ½ orange
½ cup roughly chopped pistachios

Method

Preheat oven to 180°C.
Whisk together ricotta, egg, maple syrup and orange zest in bowl, making as smooth as possible.
Divide mixture between three oven-safe bowls and bake for 30 mins, or until slightly puffed and golden.
Remove from oven, top with drizzle of orange juice and pistachios.
Enjoy warm from oven.

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#Tags: gluten-free, healthy diet, vegetarian

Meg Thompson

Meg Thompson is a practising naturopath, cook, mother, writer and passionate wholefood enthusiast based in Melbourne. Meg’s interest in health, food and the role of food as medicine has shaped her career and lifestyle. Following an early career in psychology and education, she completed studies in naturopathy, nutrition and herbal medicine and now runs a successful clinical practice. Meg works from a philosophy that food is much more than something to fill our bellies, but a source of nourishment, deliciousness, education, ritual and celebration, best shared with those we love.