Sgombri di Ricotta

Sgombri di Ricotta is a delightful vegan dessert that features a creamy, ricotta-like filling made from blended tofu and nuts, layered with a sweet fruit compote. This dish is not only visually appealing but also bursting with flavors, making it a perfect end to any meal.

Ingredients

• Silken tofu - 200 grams
• Almonds - 50 grams
• Maple syrup - 2 tablespoons
• Vanilla extract - 1 teaspoon
• Lemon juice - 1 tablespoon
• Fresh berries (mixed) - 150 grams
• Agave syrup - 1 tablespoon
• Cornstarch - 1 tablespoon
• Cinnamon - 1/2 teaspoon
• Salt - a pinch

Steps

1. Drain the silken tofu and place it in a blender along with the almonds, maple syrup, vanilla extract, lemon juice, salt, and cornstarch. Blend until smooth and creamy.
2. Transfer the mixture to a bowl and refrigerate for at least 15 minutes to firm up.
3. In a saucepan, combine the fresh berries, agave syrup, and cinnamon. Cook over medium heat for about 5-7 minutes until the berries break down and form a compote.
4. Remove the tofu mixture from the refrigerator and scoop it into serving dishes, smoothing the top.
5. Top each serving with the warm berry compote and serve immediately.

Nutrition

• Calories: 280
• Protein: 10 g
• Carbs: 30 g
• Fiber: 5 g
• Sugar: 10 g
• Sodium: 5 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 1 g
• Unsaturated Fat: 13 g
• Water: 0.1 L

Health Benefits

• Rich in plant-based protein from tofu and almonds.
• High in antioxidants from the fresh berries.

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