Pistachio berry stacks

Health tip: Almond bread is a very low fat biscuit with the heart-friendly goodness of nuts. Pistachios are lower in fat than most other nuts and have a beautiful green-coloured skin that signals the presence of helpful phytochemicals. This dessert is perfect for an occasional treat!

Ingredients (serves 4)

  • 150g low fat ricotta
  • 1½ tbsp sweetened dried cranberries
  • 1½ tbsp diced dried apricots
  • 2¼ tbsp toasted pistachios, halved lengthways
  • 1 tsp very finely chopped rosemary
  • 2 tsp pure icing sugar, sifted
  • 12 slices almond bread
  • 1 tsp sweetened dried cranberries, extra
  • 2 tsp toasted pistachios, extra
  • ½ tsp pure icing sugar, extra


  1. 1. Combine ricotta, cranberries, apricots, pistachios, rosemary and icing sugar in a bowl and mix well.
  2. 2. To make the stack, place a slice of almond bread on each of the four serving plates.
  3. 3. Using half the ricotta mixture, spread each slice with the ricotta mixture then top with another piece of almond bread and ricotta mixture.
  4. 4. Place the remaining almond bread on top of each stack and serve sprinkled with the extra cranberries and
  5. pistachios and a sprinkling of icing sugar.

Per serve

Energy: 863 kilojoules (206 cal)
Protein: 8g
Carbohydrate: 22g
Fat: 10g (saturated 2g)
Fibre: 3g
Sodium: 82mg


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