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My Grocer

Free Healthy Recipe - Pineapple Ricotta Cream Crunch

Low carbohydrate, Low GI, Low sugar, Wheat Free

Copyright John Paul Urizar
www.johnpaulurizar.com.au

Here's a healthy alternative to a fruit cheesecake without the sugar and butter sugar biscuit base. It's also extremely quick and easy to make. If you're having guests around it can be prepared in advance adding the coconut chips at the last minute to retain their crunch.

Ingredients
1 tbsp maple syrup
½ pineapple (equivalent of 2 cups)
¼ cup prunes, chopped
10 leaves basil, finely chopped
Method

Dry roast the coconut chips with maple syrup until golden and toasted.

In a food processor, blend the ricotta with the vanilla until smooth. Add the chopped pineapple and process until its well combines yet retains texture. Chop the prunes into small chunks and stir through the pineapple and ricotta.
Stir through the basil.
Serve with toasted coconut chips sprinkled over the top.

Note: Vanilla essence is not necessary made from vanilla, whereas the extract is. Look for an extract that is thin liquid as thick syrupy brands contain more sugar.
Coconut chips are thick shavings of coconut available from health food stores.

Makes 4 servings

Scale recipe to serves

Prep Time: 10 mins
Cooking Time: 5 mins
Ready in: 15 mins


Suitable for:
Dessert
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Nutritional Information - Per Serve
Kj 1168 kj
Calories 279 kcal
Fat 18 g
Saturated Fat 14.4 g
Total Carbohydrate 18.6 g
Total Protein 9 g
Fibre 5.4 g


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