April 23, 2022
Baked Ricotta with Strawberry Rhubarb Compote
Baked ricotta is similar to cheesecake but with more texture and less tang. Topped with a sweet and sour fruit compote, it makes for an easy, impressive, and delicious dessert. Feel free to add a few fresh herbs to the compote. Basil, tarragon, or thyme all work well. Likewise, a splash of lavender bitters, different extracts, or even zest can make wonderful additions to the ricotta. The compote is also delicious stirred into yogurt or cottage cheese for breakfast.
Servings: 4
Calories: 163kcal
Ingredients
Ricotta
- 8 ounces ricotta
- 1 egg
- 4 tablespoons allulose or 1/8-1/4 teaspoon stevia glycerite, to taste
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Compote
- 1 pound strawberries rinsed, hulled, and quartered
- 1 pound rhubarb trimmed, tough strings peeled from the stalks, and cut into 1/2-inch segments
- 2 tablespoons lemon juice
- zest of 1 lemon
- 1/3 cup allulose
- stevia glycerite to taste
- 1/8 teaspoon salt
Instructions
- Preheat the oven to 325°F.
- Combine the ricotta, egg, allulose, vanilla, and salt in a high power blender and process until completely smooth. Pour into a large oven-safe baking dish, or 4 individual oven-safe dishes. Bake at 325ºF for 50 minutes, or until lightly browned on top. Remove from the oven and let stand 10 minutes before serving.
- While ricotta bakes, prepare the compote. Reserve a small handful of quartered strawberries to add back into the compote after cooking. Combine remaining strawberries, rhubarb, lemon juice, zest, allulose, stevia, and salt in a pan and stir to coat evenly. Bring to a low boil and cook for 5 minutes, reduce heat and simmer until the rhubarb is tender and begins to break down, another 3-5 minutes. Let cool to room temperature (you can store this for up to a week, refrigerated).
- Serve the compote on top of the ricotta.
Notes
Protein:Energy Quotient [calories]: 0.4
Nutrition for the compote alone: Calories: 62 cal, Carbs: 14g, Fiber: 4g, Fat: 1g, Protein: 2g, Protein:Energy Quotient [calories]: 0.24
Nutrition for the baked ricotta alone: Calories: 102 cal, Carbs: 2g, Fiber: 0g, Fat: 7g, Protein: 6g, Protein:Energy Quotient [calories]: 0.51
Nutrition Facts
Baked Ricotta with Strawberry Rhubarb Compote
Amount per Serving
Calories
163
% Daily Value*
Fat
8
g
12
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
29
mg
10
%
Sodium
199
mg
9
%
Potassium
569
mg
16
%
Carbohydrates
16
g
5
%
Fiber
4
g
17
%
Sugar
7
g
8
%
Protein
8
g
16
%
Vitamin A
382
IU
8
%
Vitamin C
79
mg
96
%
Calcium
234
mg
23
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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