Copyright John Paul Urizar
www.johnpaulurizar.com.au
A light, delicious dessert that is perfectly accompanied by stewed Moroccan rhubarb.
Preheat oven to 160 degrees Celsius.
Place the ricotta in a small oven proof dish. Pour the honey over the top and sprinkle the pinenuts and orange zest over the honey.
Place in the oven to heat through for approx 20 minutes.
Serve with shredded mint.
Note: Orange peel contains a bitter tasting plant chemical called naringin. This protective polyphenol acts as a powerful antioxidant mopping up free radicals which might otherwise damage cell tissue.
Makes 4 servings
| Prep Time: | 5 mins |
| Cooking Time: | 20 mins |
| Ready in: | 25 mins |
Suitable for: |
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| Dessert | |
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| Nutritional Information - Per Serve | |
| Kj | 1036 kj |
| Calories | 248 kcal |
| Fat | 13.8 g |
| Saturated Fat | 5.9 g |
| Total Carbohydrate | 20.8 g |
| Total Protein | 11.4 g |
| Fibre | 0.4 g |
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