Fridge Friend Recipes
Ricotta and Jam Breakfast Pots recipe
Creamy ricotta and Greek yoghurt are layered with swirls of jam for a quick, elegant breakfast pot. It’s cool, lightly sweet and pleasantly tangy, with a dessert-like feel that still works beautifully first thing in the morning.
10 min · Easy · British Jump to method
Ingredients
- 200g Ricotta
- 150g Greek Yoghurt
- 2 tbsp Milk
- 4 tbsp Jam
| Nutrition | Per servingEstimated |
|---|---|
| Calories | 204 kcal |
| Protein | 11.1 g |
| Carbohydrates | 15.8 g |
| Fat | 10.5 g |
| Saturated fat | 6.6 g |
| Fibre | 0.1 g |
| Sugar | 13.9 g |
| Sodium | 70 mg |
Why this works
A creamy, protein-containing breakfast pot that is moderate in calories and saturated fat, but relatively low in fibre and higher in added sugar from the jam.
Protein from dairy. Ricotta and Greek yoghurt provide a useful amount of protein, which can support satiety and muscle maintenance.
Calcium source. This dish supplies calcium from the ricotta, yoghurt and milk, supporting bone health.
Added sugar concern. Most of the sugar comes from the jam, so the dish may be less suitable for those watching free sugars or blood glucose.
Method
- In a bowl, stir together the ricotta, Greek yoghurt and milk until smooth and spoonable.
Work the mixture with the back of a spoon or a small whisk until there are no grainy lumps left, but stop as soon as it loosens or it can turn slack. If it still feels stiff, add the milk a teaspoon at a time so it becomes creamy rather than runny.
- Spoon half of the ricotta mixture into two serving glasses or jars.
Use a steady spoonful for each glass and level the mixture lightly so the first layer sits evenly against the sides. Packing it too firmly will make the layers look heavy and can force the jam down the edge.
- Add a spoonful of jam to each pot, then top with the remaining ricotta mixture.
Keep the jam centred and avoid pushing it right to the glass wall, otherwise it will smear through the layers and muddy the clean stripes. A slightly chilled jam is easier to dollop neatly and holds its shape better.
- Swirl a little extra jam over the top if you like, then chill for 5 minutes or serve immediately.
If chilling, cover the pots so the top does not dry out or take on fridge odours, and do not leave them long enough for the jam to bleed into the ricotta. Serve once the surface feels lightly set and cool, but not firm.
Other Ricotta Recipes
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