Sweetened Whipped Ricotta with Pistachio Coconut Crumble and Apricot Preserves

Thank You so much to Bonne Maman for sponsoring this post!  As always, all opinions are my own.

 

I tend to shy away from sharing breakfast dishes here, in part because my first meal of the day usually consists of some semblance of fruit, chia pudding, oatmeal or green juice; clean, simple, healthful, fare.  In general, I want things that I can throw together in a matter of minutes, and like to keep my refrigerator and my pantry stocked with items that fall into those categories [clean, simple, healthful], as well.

When I am not able to make something from scratch, I shop for brands that emulate the things that I value (that still taste like they are homemade, too).  Bonne Maman is one of those brands.  Their jellies, spreads, and preserves are crafted from natural, quality, ingredients.  In addition, Bonne Maman is Non-GMO project verified.

Here I used their Apricot Preserves to make a sweet breakfast in bed treat that would be perfect for Mother’s Day.  This recipe fits all of my personal requirements (See above!), but is special enough to make for my Mom on her special day, too!

In celebration of Mother’s Day, Bonne Maman is hosting a contest in which they will dole out over 1,000 (!) prizes, including a grand prize package with a cookware set from Le Creuset.  You can enter-to-win here, or follow the designated link below.  Good Luck!

 

SWEETENED WHIPPED RICOTTA WITH PISTACHIO COCONUT CRUMBLE AND APRICOT PRESERVES

Serves: 2

Sweetened Whipped Ricotta:

1/2 cup ricotta cheese

1 tablespoon honey

1 teaspoon olive oil

 

Pistachio Coconut Crumble:

1/4 cup shelled toasted pistachio nuts, finely chopped

2 tablespoons unsweetened shredded coconut, chopped

1 tablespoon black sesame seeds

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cumin

Pinch of grated nutmeg

 

Bonne Maman Apricot Preserves

 

Whip the ricotta: Place the ricotta, honey, and olive oil in a food processor.  Pulse until smooth and slightly fluffy, about a minute.  Set aside.

Make the crumble: Combine all of the ingredients in a small mixing bowl.  Set aside

For the dish:  Place a couple of spoonfuls of the ricotta at the base of a small bowl or glass jar.  Top with a layer of the crumble, and the apricot preserves.  Repeat as desired.


One Response to Sweetened Whipped Ricotta with Pistachio Coconut Crumble and Apricot Preserves

  1. Love me some Bonne Maman preserves, and this sounds like a great way to use them!

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