Baked Ricotta with Lemon & Crushed Pistachios

Ingredients (1 serve)

• ½–¾ cup full-fat ricotta

• Zest of ½ lemon

• 1 tbsp crushed pistachios

• 1 egg

• Pinch cinnamon 

• Tiny drizzle of honey (½ tsp max) 

Method

1. Preheat oven to 180°C.

2. Combine ricotta, egg, honey, lemon zest + cinnamon.

3. Bake in a ramekin for 12–15 mins until just set and lightly golden.

4. Top with pistachios. Serve warm.

My answer to a late-night sweet craving that doesn't feel like a compromise!