Italian Lemon Ricotta Protein Cream
Method
Place the ricotta and Greek yogurt in a medium bowl.
Add the honey, lemon juice, lemon zest and vanilla extract.
Blend with a hand blender or whisk thoroughly until smooth, light and creamy.
Taste the mixture and add a little more lemon juice if you prefer a brighter citrus flavour.
Divide the lemon ricotta cream between four small dessert glasses or bowls.
Chill for 15–20 minutes to allow the flavours to develop.
Top with the fresh berries and chopped pistachios.
Finish with a little extra lemon zest and fresh mint before serving.
For the smoothest and lightest texture, drain any excess liquid from the ricotta before mixing. Use freshly grated lemon zest rather than bottled lemon flavouring—the natural oils in the zest give the cream a much fresher, more authentic flavour.
Nutrition Facts
Per serving
