Berry, Ricotta and Oat Crips

Berry, Ricotta and Oat Crips

Health Rating
Prep Cook Ready in Servings
20 min 10 min 30 min 6


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
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 243
Calories from fat 55
Calories from saturated fat 19.6
Total Fat 6.1 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.8 g
Monounsaturated Fat 1.5 g
Cholesterol 10.5 mg
Sodium 55 mg
Potassium 780 mg
Total Carbohydrate 41 g
Dietary Fiber 5.8 g
Sugars 31 g
Protein 5.7 g

Dietary servings

Per Portion

Fruit 4.1
Grain 0.2

Energy sources

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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada