Ricotta Cream With Kiwi-Gooseberry Purée -

Ricotta Cream With Kiwi-Gooseberry Purée

Ingredients

1 ripe kiwi fruit
½ lemon (organic preferred)
1 cup (250 ml/150 g) gooseberries
Liquid sweetener
¼ cup (50 ml/60 g) ricotta
¼ cup (50 ml/60 g) low-fat quark or puréed cottage cheese
2 to 3 tbsp (30 to 45 ml) mineral water

Details

Serves: 2

Method

Peel the kiwi and cut into wedges. Dip briefly into boil­ing water, then rinse in cold water and drain.

Finely grate the zest of the lemon and squeeze out the juice. Purée together the kiwi, ⅔ of the gooseberries, 1 tbsp (15 ml) lemon juice and sweet­ener to taste in a blender or with a potato masher.

Combine ricotta and quark with the mineral water, lemon zest, 2 tbsp (30 ml) lemon juice and sweetener to taste. Stir until creamy.

Spoon the ricotta mixture into two dessert dishes and top with fruit purée. Garnish with the remaining gooseberries.

Per serving:- approx. 126 calories 8 g protein, 4 g fat, 13 g carbohydrates

Related food category:

• Dessert