Mango Banana Ricotta Cream with Protein
After a busy day working in the gardens we settled in to prepare our evening meal. My husband, who loves dropping what he believes are subliminal hints, mentioned a ricotta cream with grilled pineapple we made last year. Unfortunately, we were currently out of grilled pineapple. All was not lost, we had a healthy supply of mango. With a little experimentation I managed to pull a rabbit out of my hat, and put together a delectable dessert..
- Serves: 4
- Serving size: ½ cup
- Calories: 240
- Fat: 7g
- Carbohydrates: 27g
- Protein: 20g
- 2 Mangos
- 1 extra ripe banana
- 1 cup ricotta
- Seeds from ½ vanilla bean or splash of vanilla extract
- 2 scoops of plain whey protein isolate
- (Sweeten if desired)
- This is a very quick and easy recipe as you place all ingredients into a food processor and pulse until blended thoroughly. Refrigerate until ready to serve. Garnish as desired, we like this dish plain or with chopped walnuts.
This dish has a nice macro nutrient ratio and makes a nice snack or dessert for family when entertaining. The added protein is something I do to improve the ratios. If you don’t log or track your intake with a goal in mind, this step can be omitted.
What is your favorite fruit to have with ricotta cream?
I love to hear about your experience, please comment and let us know.