Ginger Plum Ricotta Pie

RicottaPie3It’s stone fruit season! For this recipe I decided to use up a few plums I had. I feel like plums are the most under-rated stone fruit. Peaches and cherries get all the glory (though I love those too! Recipes to come.)

If you don’t know what ricotta pie is, it’s kind of like an Italian cheesecake. This is a lightened up version using part skim ricotta and cottage cheese. Not a cottage cheese fan? No need to worry, it gets blended up to a smooth and creamy consistency before its baked and topped with sweet juicy plums and spicy ginger.

Nutrition Information (per serving)

Nutrition Information (per serving)

  • Calories: 150
  • Fat: 5g
  • Carbohydrate: 23g
  • Fiber: 2g
  • Protein: 9g

Notes & Substitutions

Notes & Substitutions

  • Substitutions: Use 2T ofΒ whole wheatΒ flour or oat flour in place of coconut flour. For a sugar free version, substitute 1/4 cup sugar free maple syrup in place of honey
RicottaPie1

With less than 200 calories and 9 grams of protein. this dessert is more than just dessert. Serve it at breakfast if you so choose.

I personally like dessert for breakfast so that’s what I didΒ … with a cup of coffee and an egg on whole wheat toast to balance out the meal.

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