Come Share Our Table – Orange Hazelnut Ricotta Breakfast Parfait

If you’re a fan of cottage cheese, and especially if you’re not a fan of cottage cheese, you need to try this ricotta breakfast parfait. The ricotta cheese is very mild in taste without the sourness of cottage cheese, and very smooth in texture for those of you who are averse to chunky curds. My daughter actually thought it was ice cream 🙂 It acts as a creamy calcium-rich base for all the healthful toppings. Get creative with this one. You can really top it with whatever you like! As I was creating this recipe, I remembered a Rice Pudding with Vanilla Bean, Orange and Rum recipe that I love from Giada  De Laurentiis. It was the inspiration for the combination of oranges with vanilla bean. I hope you enjoy this super healthy breakfast treat!

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Orange Hazelnut Ricotta Breakfast Parfait

Makes 1 serving

*I try to use organic, eco-ganic or responsibly farmed ingredients as much as possible

INGREDIENTS

  • fresh vanilla bean (optional)
  • 1/4 tsp orange zest
  • 1/2 cup part skim ricotta cheese
  • 1 small Florida orange or 1/2 California orange
  • 4-5 raspberries
  • 1/4 cup hazelnuts
  • sprinkle of bee pollen
  • sprinkle of chia seeds
  • sprinkle of shredded coconut
  • drizzle of honey (optional)

INSTRUCTIONS

  1. If fresh vanilla beans are at your disposal, cut down the middle of the vanilla bean. Using only one side, scrape a tiny bit onto the top of your knife. You won’t need the entire side, just a quarter or a third depending on the size of the bean.
  2. Using a traditional grater or Microplane Citrus Tool, grate off 1/4 tsp. of the orange zest (try not to get any of the white bitter pith beneath)
  3. In a small bowl, combine the ricotta, vanilla bean pulp (optional) and orange zest with a spoon. Place the mixture at the bottom of your serving bowl and refrigerate while you are preparing the toppings.
  4. Supreme your orange by cutting away the outside peel, then running a knife between the membranes (for a video tutorial click here)
  5. Toast your hazelnuts over medium heat, shaking the pan often so that they don’t burn. As soon as you can smell them, they are probably done. At this point, you can roughly chop them, or keep them whole, whichever you prefer.
  6. Top the ricotta mixture with the orange segments, raspberries, toasted hazelnuts, and a generous sprinkle of bee pollen, chia seeds, and shredded coconut.
  7. If desired, you can drizzle a little bit of honey on top (I like it just fine without)

If you don’t have chia seeds or bee pollen, other topping options include granola, cacao nibs, flax seeds, and any type of fresh or dried fruit.

You can add the used half of the vanilla bean to your sugar tin to make delicious vanilla sugar.

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