Sunday, March 8, 2009

Healthy Peanut Butter Ricotta Spread for Fruit or Toast


Sometimes, my winter fruit needs a little gentle coaxing.  I can't be the only one tired of apples at this point, can I?  At this time of year, especially on those tauntingly warm days we know can't last, I go positively stir crazy for summer fruit.  But patience is a virtue (they say, those who, I would guess, aren't really waiting for anything) and so I thought I'd better come up with a way to make apples interesting again without undoing all of my fruit-eating virtue.


This spread works magic.  I often slather peanut butter on apples, and especially bananas, and when in Europe, it's always nutella.  But I can now say that I'm a convert to peanut butter ricotta instead.  Guys, this is good stuff.  This will make your apples sing, and your toast will never be dry again.  And guess what.  It's not half bad for you.  In fact, it's even less than half bad.  And it is so, so good.


Peanut Butter Ricotta Spread
Adapted from Canyon Ranch Cooking

1 cup ricotta cheese, part skim is fine, so is homemade
1/2 cup roasted, skinned peanuts
2 tablespoons milk, skim is fine
1 1/2 teaspoons vanilla extract, or to taste
1/2 teaspoon ground cinnamon
2 tablespoons sugar

Grind the peanuts in a food processor until they're the consistency of a grainy paste, or smoother if you like.  Add the rest of the ingredients and process until smooth.  Spread on fruit, toast, bagels, waffles, anything you come across.  Or eat it with a spoon. 

Update: for a delicious variation, try substituting real maple syrup for the sugar. The extra liquid from the syrup makes the milk unnecessary, if you don't want to use it. 

11 comments:

Mushy said...

This sounds delicious! One of my favorite snacks is a few big spoons of ricotta mixed with currants, honey and nuts (any will do). After stirring them all together, it tastes like a dessert, but actually has a lot of good things in it!

Elra said...

What a perfect spread Andrea. I'd love having this for my toast. Delicious.
Cheers,
elra

Caki said...

could you substitute peanuts for peanut butter? is so, how much peanut butter?

☾ Ash ♡ said...

Oh I've gotta try this! This looks so yummy and perfect to keep in the Fridge for my son as an after school snack with fruit! Thanks!

Andrea said...

Caki, you can definitely use peanut butter instead of peanuts. Just use 1/4 cup peanut butter. If it's sweetened peanut butter, you might be able to skip the extra sugar. I'd suggest blending the peanut butter and cheese, tasting, and then deciding on the level of sweetness.

oneordinaryday said...

Mmm. What a creative idea - sounds so delicious!
Michelle
http://oneordinaryday.wordpress.com/

Hayley said...

This spread sounds wonderful. I've been working on a ricotta fruit dip myself. Thanks for another fabulous idea!

captaintodd said...

You're going ricotta crazy, girl! :)

unconfidentialcook said...

Who needs the fruit or toast? What a great snack on a spoon!

gastroanthropologist said...

Tired of the apple? Yes. I can't wait for stone fruit months! This is an interesting combo - but I love ricotta and I love peanuts and peanut butter so I'm going to give it a try.

Kevin said...

Peanut butter and ricotta spread sounds good!