A light and lovely dessert – or breakfast. Why not?
1 large orange
1 cup frozen raspberries, defrosted. (Obviously, you can use fresh berries in season)
1/2 cup Chobani 0% Greek yoghurt
1/2 cup low-fat ricotta
1 tbs honey
2 tbs unsalted roasted pistachios, roughly chopped
Zest the orange (you only need about a teaspoon at most, so don’t go crazy), then peel it and separate the segments, removing as much of the white pith as possible. Chop each segment into about three pieces, setting just a few aside for decoration. Mix yoghurt, ricotta, zest and honey in a small bowl until combined. Place a layer of orange segments and raspberries in the bases of two glasses. Top with half the yoghurt mixture, then another layer of berries, then the rest of the yoghurt mixture. Arrange the reserved orange segments on top and sprinkle over the chopped pistachios.
If you just want to make this for one, it’s easy to halve the ingredients – just store the leftover orange segments in a sealed container in the fridge for your next fruity creation.
300g fresh ricotta*
170g tub of Chobani Lemon flavoured Greek yoghurt
1 egg white
1 tbs honey**
100g blueberries (fresh or frozen)
Preheat oven to 180C. Place all ingredients except blueberries in a bowl and with an electric mixer, beat on low speed until well combined. Increase speed to high and beat for a further minute or so until quite smooth. You can use a food processor if you prefer.
Gently stir blueberries through with a spoon. If you’re using frozen berries, defrost them first and then drain off any liquid before adding them. Divide the mixture evenly between four ovenproof ramekins or individual soufflé dishes. Place the dishes into a baking dish and carefully pour in enough water to come halfway up the sides of the dishes.
Bake for 25-30 minutes –they should be beginning to brown slightly on top and be firm to touch in the centre. Allow to cool in the baking dish, then refrigerate for at least a couple of hours.
Serve in the dishes with extra blueberries on top and some honeyed Greek yoghurt in a small dish on the side.
You can oil the ramekins first and attempt to turn the cheesecakes out onto plates, but I find that sometimes it works, and sometimes I end up with a disaster…so I don’t bother any more.
*I used full fat ricotta because I prefer the texture and taste, but you could switch in low-fat if you’d rather.
**If you prefer, you could use a couple of teaspoons of Natvia or other sweetener in place of the honey. It won’t taste the same though.
Nutrition stats per serve:
I’m participating in screen-free week, so I’m not really here (shh…). All of my posts this week have been written in advance and set to publish each day for your information and entertainment. ;o)
This is similar to my Spiced Chicken Salad, but not quite the same…. It’s another “what can I make with what’s on hand?” kind of meal.
200g chicken tenderloins
1/2 a red onion, sliced
1/4 tsp turmeric
1 tsp olive oil
Salad veggies of choice – I used baby spinach and a gourmet lettuce mix
1/2 a bunch pf asparagus, cooked
1/4 cup tzatziki (mine was home-made, leftover from an Indian meal the other night)
Sprinkle the garlic salt and turmeric on a plate, mix together and press chicken into it. Heat a non-stick pan, add olive oil and then throw in the onion and chicken. Cook till done, stirring the onion regularly and turning the chicken once.
Arrange salad leaves and asparagus in a bowl, place onion and chicken on top, then add tzatziki.