Pistachios are lower in fat than most other nuts, and their green-coloured skin signals the presence of helpful phytochemicals. With the added goodness of berries, this dessert is perfect for an occasional treat.
Combine ricotta, cranberries, apricots, pistachios, rosemary and icing sugar in a bowl and mix well.
To make the stack, place a slice of almond bread on each of the four serving plates.
Using half the ricotta mixture, spread each slice with the ricotta mixture then top with another piece of almond bread and ricotta mixture.
Place the remaining almond bread on top of each stack and serve sprinkled with the extra cranberries and pistachios and a sprinkling of icing sugar.
862 kJ (206 calories)
- Saturated Fat
About the author
Kate Freeman is HRI's resident nutritionist. She is a registered nutritionist from Canberra, Australia and the creator and managing director of the largest private nutrition practice in Canberra, The Healthy Eating Hub. Kate consults, writes, presents and mentors in the field of nutrition and has over 10 years of experience in the industry.