9.9g net carbs
🍅 Italian · Breakfast or Snack

Ricotta with berries

Whipped ricotta with raspberries and a little lemon zest. Two minutes.

A Roman breakfast — ricotta stands in for the pastry it usually comes with

5 min Easy Serves 1 More Italian

Free to read. Bon appétit. Tainy Tracker logs it in one tap →

9.9gNet carbs
300Calories
13.2gTotal carbs
3.3gFibre

Macros are per serving, worked out from the weighed ingredients against USDA FoodData Central. Real results vary about 10% with the cut of meat and how heavy-handed you are with the butter.

Full nutrition per serving

300 kcal · 24.5 g fat · 8.1 g protein · 13.2 g total carbs · 3.3 g fibre

Contains dairy dairy-free with the 150 g coconut yoghurt, unsweetened swap

We tag the recipe, not your brand of stock cube — always check the label.

Ingredients

Makes 1 serving · tick them off as you shop

    • Swap — dairy-free
    150 g coconut yoghurt, unsweetened — dairy-free; check for added sugar +1.5g net carbs

Method

4 steps · 5 min

  1. Beat the ricotta hard with a spoon for a minute until it loosens and goes glossy.
  2. Spread it into a shallow bowl and make a hollow in the middle.
  3. Add the raspberries, crushing one or two so the juice runs.
  4. Pour the oil over and add lemon zest if you have it.

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