Italian · Dessert
Protein-Baked Apples with Ricotta and Cinnamon
A protein-forward twist on the classic Italian baked apple, cored and filled with a sweetened ricotta and whey custard, lifted with cinnamon, vanilla and toasted walnut, then baked until the fruit is tender and the filling sets like a light baked cheesecake.
$1
15 minsPrep
33 minsCook
53 minsTotal
EasyLevel
Nutrition per serving
192Calories
14.3gProtein
7.4gFat
18.7gCarbs
13.5gSugar
2.9gFiber
81mgSodium
17mgChol
2.8gSat Fat
184mgPotassium
128mgCalcium
0.5mgIron
0.2mcgVitamin B12
4mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Chamomile Tea
local
Moscato d'Asti
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat the oven to 180°C (350°F). Core the two apples, leaving the base intact, and score the flesh around the cavity lightly with a knife to help it soften.
2
In a bowl, whisk together the ricotta, whey protein isolate, beaten egg white, honey, cinnamon and vanilla extract until smooth and thick.
3
Fold the chopped walnuts into the ricotta mixture.
4
Stand the cored apples in two small ramekins or an oven dish. Spoon the ricotta filling into the cavity of each apple, mounding it slightly on top.
5
Pour the water into the base of the dish around the apples to keep them moist as they bake.
6
Bake for 30-35 minutes until the apples are tender when pierced and the filling is set and lightly golden on top.
7
Rest for 5 minutes before serving warm, straight from the ramekin.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 oz170g cored, flesh scored apple
- 2.1 oz60g drained ricotta
- 0.7 oz20g vanilla or unflavoured whey protein isolate
- 5/85/8 egg whites, lightly beaten (20g)
- 0.4 oz10g honey
- 0.1 oz2g cinnamon ground
- 0.4 oz10g chopped walnut
- 0.1 oz2g vanilla extract
- 1.1 oz30g for baking dish water
