Fruit Salad With Nut Ricotta Cream

Preparation Time

20 minutes

Ingredients (serves 4)

• 2 tbs fresh lemon juice
• 2 passionfruit, halved
• 2 ripe bananas, peeled, cut into 1cm-thick slices
• 2 ripe nectarines, halved, stone removed, cut into wedges
• 150g fresh berries (such as raspberries, blackberries or youngberries)
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  nut ricotta cream

• 250g fresh low-fat ricotta
• 30g (1/4 cup) hazelnut meal
• 2 tbs yellowbox honey
• 1/4 tsp ground cinnamon

 

Method

1. To make the nut ricotta cream, place the fresh ricotta, hazelnut meal, honey and cinnamon in a medium bowl. Use an electric beater to whisk until light and fluffy. Place in an airtight container.
   
2. Combine the lemon juice and passionfruit pulp in a medium bowl. Add the bananas and nectarines and toss to combine well. Spoon into an airtight container and top with the fresh berries.
   
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