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
Mix all ingredients together in a bowl.
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.
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
Carefully spoon the ricotta mixture into the chilled crust.
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.
Cut the fruit into pieces and arrange on top of the ricotta.
Drizzle with honey and add a dash of cinnamon. Lightly cover with saran wrap and chill until ready to serve.
Yum – this is the perfect way to end a meal on a summer day!