2 Serves
74 Mins
Place the ricotta cheese into a food processor and blend until light and airy, about 5 minutes.
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Vitamin E
2 mg / 15 mgVitamin K
11 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
30 µg / 400 µgCalcium
624 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
37 mg / 420 mgPhosphorus
418 mg / 1,250 mgPotassium
307 mg / 4,700 mgSodium
799 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
0 g / 28 gSugar
18 g / 50 gSaturated Fat
13 g / 20 gCholesterol
70 mg / 300 mgCaffeine
0 mgNet Carbs
29 gAlcohol
0 g
In a small saucepan, gently heat the extra virgin olive oil over low heat.
Add the honey to the warm oil and stir until combined and slightly infused.
Season the whipped ricotta with salt and pepper to taste, then transfer to a serving bowl.
Drizzle the warm honey-oil mixture over the ricotta and serve immediately.
7
g67
g58
g
