Grapefruit Breakfast Pots
Creamy ricotta & Greek yoghurt breakfast pots topped with fresh grapefruit. A protein-rich, refreshing breakfast that feels like dessert.
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Total Servings: 2
Ingredients
- 1 grapefruit, peeled & segmented retain juice
- 1½ cups Ricotta
- 1½ cups Greek yoghurt
- 1 tsp Vanilla extract
- 2 tbsp Honey
Instructions
- Segment the grapefruit and retain 1 tablespoon of juice.
- Mix the ricotta, yoghurt, grapefruit juice, vanilla and honey together in a bowl. Divide the mixture between 2 small glasses.
- Top with the grapefruit segments and your favourite nuts and/or seeds. Drizzle with a little extra honey and serve.
Notes
The ricotta can be swapped for marscapone to make a more indulgent pudding. Alternatively, swap the ricotta for cottage cheese for slightly higher protein.
The pudding mixture can be prepped a day ahead. Then add fruit and toppings just before serving.
The fibre in this recipe is ~2g per serve. Adding nuts or chia seeds will pump it up.
Nutrition per Serve
Serving: 1bowl | Calories: 391kcal | Carbohydrates: 38g | Protein: 24g | Fat: 17g | Fiber: 2g
NUTRITION NOTE
Nutrition information should be used as a guide only
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