Warm Ricotta Bowls with Berries, Stone Fruit, and Toasted Almonds
- Serves
- 4 servings
- Prep
- 10 min
- Cook
- 5 min
- Cost
- $11.60
- Nutrition
- 310 cal · 16g protein
- quick
- budget
- meatless
🍳 1 pan + 1 bowl · Picky-eater safe bet: fruit
Warm Ricotta Bowls with Berries, Stone Fruit, and Toasted Almonds is a Mediterranean weeknight dinner that serves 4 and is on the table in about 15 minutes, for around $12 in groceries. You'll need 1 pan + 1 bowl, and the 8 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain fruit works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Warm pita and hummus (5 min)
Contains: Dairy · Tree nuts— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Nesting mixing bowlsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 lb whole milk ricotta
- 1½ cups fresh blueberries
- 1 lb stone fruit
- 3/4 cup sliced almonds
- 3 tbsp honey
- 1 fresh lemon
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Steps
- Toast sliced almonds in a dry skillet over medium heat for 2–3 minutes, shaking often, until fragrant; transfer to a plate.
- Pit and slice stone fruit into bite-sized pieces, toss gently with blueberries and juice from the lemon, and set aside.
- Warm ricotta in the same skillet over low heat for 2 minutes, stirring gently, then divide among four bowls and drizzle with honey and vanilla extract; season lightly with sea salt.
- Top each ricotta bowl with the mixed berries and stone fruit, scatter toasted almonds over the top, and serve warm.
On the side: Warm pita and hummus (5 min)
1 package pita bread, 1 container hummus
- Warm the pitas in a dry skillet or the oven for 1 to 2 minutes, cut into wedges and serve with the hummus.
Nutrition per serving
- Protein
- 16 g
- Carbohydrates
- 28 g
- Fiber
- 4 g
- Sugar
- 18 g
- Fat
- 16 g
- Saturated fat
- 5 g
- Sodium
- 140 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop