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Baked ricotta with dried fruit compote
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Prep Time:
5 minutes
Cook Time:
40 minutes
Total Time:
45 minutes
Elegant and flavorful low-GI dishes for all to enjoy!
Ingredients:
  • 8 dried figs
  • 400g wedge fresh low-fat ricotta cheese
  • Olive oil cooking spray
  • 8 dried peach halves
  • 16 pitted prunes
  • 0.63 gm ground cinnamon
  • 1 thick strip lemon rind
  • 42.90 gm honey (see note)
Instructions:
  • Preheat the oven to 200°C/180°C fan-forced. Place a bed of ricotta on a lightly greased baking tray and generously spray with oil. Bake for 35-40 minutes until beautifully golden.
  • In a saucepan, combine peaches, figs, prunes, cinnamon, and lemon rind. Pour in 1 1/4 cups of cold water and cover the pan. Bring to a boil over medium-high heat, then reduce heat to low and simmer covered for 10 minutes. Allow to cool before serving.
  • Top the baked ricotta with a flavorful fruit compote and a generous drizzle of honey for a delightful presentation before serving.

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