Summer Fruit Ricotta Pie

I love this summer fruit ricotta pie! The only thing baked is the nut crust – the rest is fresh and cold and perfect for a hot summer day. It is a wonderful way to use seasonal summer fruit in a dessert without cooking it.

The nuts and ricotta cheese add a nice source of protein too. Did you know there are over 13 grams of protein in 1/2 cup of ricotta cheese, and an ounce of nuts (about ten) provides 6 grams of protein? This pie is also low in sugar, and because I used coconut flour it is also gluten free. So all in all it’s a pretty healthy treat!

The nut crust:

2 1/4 cups of ground almonds

1/4 cup of coconut flour (or any flour)

1/3 stick of melted butter

2 TB. of honey

1 teaspoon of almond extract

* grind almonds in a food processor

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Mix all ingredients together in a bowl.

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Press into a pie pan and bake at 350 degrees for 15 – 20 minutes (or until light golden brown on the edges)

Chill while you are preparing the filling and fruit.

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The ricotta filling:

1 16 oz. container of ricotta cheese (I used skim milk ricotta)

2 TB. of honey

1 Teaspoon of almond extract

* mix all ingredients together in a bowl

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Carefully spoon the ricotta mixture into the chilled crust.

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Choose the fruit you want to use. You can do all one fruit, or mix it up as I did.

This was an assortment of fruit I bought at the local farm stand.

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Cut the fruit into pieces and arrange on top of the ricotta.

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Drizzle with honey and add a dash of cinnamon. Lightly cover with saran wrap and chill until ready to serve.

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Yum – this is the perfect way to end a meal on a summer day!

 

 

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