Description
Sweet and creamy ricotta meets juicy summer figs and crunchy walnuts in this light and refreshing breakfast bowl. A perfect way to start your day!
Ingredients
Units
Scale
- 1/2 cups (118 ml) low fat ricotta cheese
- 2 figs, cut in quarters
- 5 cherries, pitted and cut in quarters
- 1 tbsp chopped walnuts
- 1/2 to 1 tbsp raw honey
Instructions
- Scoop the ricotta into a serving bowl and spread it into an even layer with the back of a spoon.
- Slice the figs into quarters and pit and quarter the cherries.
- Arrange the fig quarters and cherry pieces over the ricotta.
- Scatter the chopped walnuts on top, then drizzle the honey in a thin stream over everything. Serve immediately while the fruit is fresh.
Notes
- For a richer flavor, use whole milk ricotta.
- If figs are not in season, substitute with other soft fruits like peaches or nectarines.
- Store leftover bowl in the refrigerator for up to 2 days, topping with additional honey before serving.
- Prep Time: 5 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 15
- Sodium: 50
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 3
- Protein: 10
- Cholesterol: 20