Italian · Dessert
Baked Apples with Cocoa-Ricotta Filling
Whole apples are cored, filled with a cocoa-spiked ricotta and raspberry mixture boosted with whey protein, then baked until tender. A spoonable Italian-leaning dessert that leans on fruit fibre and dairy protein rather than pastry or butter for its structure.
$1
15 minsPrep
33 minsCook
53 minsTotal
EasyLevel
Nutrition per serving
206Calories
11.8gProtein
8.2gFat
26.9gCarbs
16.8gSugar
6.5gFiber
55mgSodium
16mgChol
3.2gSat Fat
291mgPotassium
126mgCalcium
1.3mgIron
0.2mcgVitamin B12
9.8mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 190°C (375°F).
2
Core the two apples from the top, leaving the base intact, and hollow out a wider cavity with a teaspoon to hold the filling.
3
In a bowl, mash the drained ricotta with the cocoa powder, crushed raspberries, whey protein isolate, honey and cinnamon until smooth and evenly combined.
4
Pack the ricotta-cocoa filling firmly into each apple cavity, mounding slightly over the top, then scatter the chopped walnuts over the filling.
5
Stand the apples upright in two small ovenproof ramekins or a shallow baking dish, add a splash of water to the dish base to stop scorching, and bake for 30-35 minutes until the apples are tender when pierced but still holding their shape.
6
Rest for 5 minutes before serving warm, spooning any juices from the dish over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.8 oz220g cored, hollowed apple
- 2.1 oz60g drained ricotta
- 0.4 oz10g cocoa powder
- 1.2 oz35g crushed raspberry
- 0.5 oz14g whey protein isolate
- 0.4 oz10g honey
- 0.1 oz2g cinnamon ground
- 0.4 oz10g chopped walnut
