Ricotta cheese is light in flavour and full of protein and calcium. By adding a few other ingredients, it makes a tasty treat for a hot night or after dinner snack.
1 tub (500 g) ricotta cheese
1/4 cup (60 mL) granulated sugar
1 tbsp (15 mL) vanilla
1 1/2 cups (375 mL) fresh or frozen wild blueberries, raspberries or blackberries
1 cup (250 mL) chopped fresh strawberries
1 cup (250 mL) 0% Greek strawberry yogurt
1 tbsp (15 mL) chopped fresh mint
- In food processor puree ricotta cheese, sugar and vanilla until smooth. Scrape into a large bowl and stir in blueberries and strawberries; set aside.
- Line an 8 x 4-inch (1.5 L) loaf pan with plastic wrap and scrape ricotta mixture into pan, smoothing top. Cover top with plastic wrap and freeze for about 4 hours or until firm.
- Cut into 1-inch (2.5 cm) slices and dollop each slice with yogurt and sprinkle with mint before serving.
|Nutritional Information (per serving)|
|Vitamin A||8%||Vitamin C||30%|
*The percentage of calcium is based on the Osteoporosis Canada’s daily calcium requirement for people under 50 years of age of 1000 mg.
Osteoporosis Canada’s position on nutrition for healthy bones focuses on calcium and vitamin D while stressing a well-balanced diet which includes fiber and whole grains, vitamins and minerals and protein, while including all four food groups in Canada’s Food Guide.
You can freeze the loaf for up to 2 weeks.
Enjoy this treat without freezing, simply scoop it into small serving dishes and top with yogurt and mint before serving.
For added crunch and fibre add ½ cup (125 mL) bran pellets with psyllium.