Berry, Ricotta and Oat Crips

10 30 226
Ingredients Minutes Calories
Prep Cook Servings
20 min 10 min 6
Berry, Ricotta and Oat Crips
Health Highlights


1 1/2 cup Blueberries
2 tbsp unpacked Brown sugar
3 small melon Cantaloupe melon (halved, seeded and diced)
2 tbsp Maple syrup
1 1/2 cup Raspberries
1/2 cup Ricotta cheese, whole milk
1/4 cup Rolled oats, dry
1 1/2 cup halves Strawberries
1 tbsp Vegetable oil
1 tbsp Wheat flour, whole wheat


Preheat oven to 375°F (190°C).

Mix rolled oats, flour, brown sugar and oil. Spread onto a baking sheet covered with parchment paper. Cook about 10 minutes or until golden and crunchy. Let cool.

Mix Ricotta with brown sugar, honey or maple syrup.

Using a spoon, scoop out the cantaloupe flesh and dice.

Mix berries with the cantaloupe, divide into cantaloupe halves, garnish with Ricotta preparation and oat crisp, and savour.

Nutrition Facts

Per Portion

Calories 226
Calories from fat 49
Calories from saturated fat 16.8
Total Fat 5.5 g
Saturated Fat 1.9 g
Trans Fat 0.1 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 1.3 g
Cholesterol 9.8 mg
Sodium 90 mg
Potassium 558 mg
Total Carbohydrate 42 g
Dietary Fiber 6.1 g
Sugars 31 g
Protein 4.8 g

Dietary servings

Per Portion

Fruit 4.1
Grain 0.2

Energy sources


Meal Type(s)