Today’s Low-fat Lemon Ricotta comes right out of the CSIRO Low-carb Every Day cookbook, and can be used to dress up seasonal fruits or simply spread on mountain bread for a quick, healthy snack.
As the weather cools, we often hanker for a reminder of spring and summer; so this recipes calls for strawberries but can be used with any seasonal fruit.
Time: 25 minutes
Serves: 2
Ingredients:
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2 sheets multigrain mountain bread
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220g ricotta
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2 teaspoons pure vanilla extract
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2 teaspoons lemon thyme leaves
Vanilla Strawberries
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200g strawberries, hulled and sliced
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2 tablespoons red wine vinegar
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2 teaspoons pure vanilla extract
Method
Preheat the oven to 180°C (160°C fan-forced).
Bake the mountain bread directly on the oven rack for 3–5 minutes or until crisp and light golden. Transfer to a board and cool, then break into shards for serving.
Meanwhile, to make the vanilla strawberries, combine all the ingredients in a bowl. Leave to macerate for 15 minutes, stirring occasionally.
Mix together the ricotta, vanilla and lemon thyme in a bowl, then spread over the mountain bread shards. Spoon over the vanilla strawberries.
Recipe taken from CSIRO Low-Carb Every Day, by Professor Grant Brinkworth and Penny Taylor
The CSIRO Low-carb Diet is based on strong scientific research that has successfully helped Australians lose weight and improve their overall health. Building on the success of the first book, this new volume will make implementing the diet at home easier than ever. Accessible, affordable and achievable, this is a fully researched approach to better eating and improved health from Australia’s peak science organisation.
You can buy CSIRO Low-Carb Every Day at Macmillan.com.au
Published by Pan Macmillan Australia
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