Healthy Pear & Date Parcels With Orange Ricotta Cream Recipe
Ingredients
- 4 large pears, peeled, cored and thinly sliced
- 1/3 cup date, chopped
- 1/2 tsp ground cinnamon
- 2 tbs grated orange rind
- 100 mL freshly squeezed orange juice
- 6 sheets filo pastry, at room temperature
- olive or canola oil spray
- 250 g reduced-fat ricotta cheese
- 1 tsp honey
Method
- Preheat oven to 200ºC (180°C fan forced).
- Place pears, dates, cinnamon, 1 teaspoon rind and 60mL juice into a large saucepan over a moderate heat. Cook, stirring occasionally, for 10 minutes until pears have softened.
- Place a sheet of filo flat on a clean surface. Spray with oil then repeat with two more sheets. Cut the stack in half to form 2 squares and set aside. Repeat with remaining sheets of filo.
- Put ¼ pear mixture into the centre of each filo square. Bring up corners and gently pinch filo above fruit mix to shape into a pouch. Lightly spray with oil. Bake on a tray lined with baking paper for 12-15 minutes until crisp and golden.
- Using a stick mixer or electric beaters, blend ricotta with honey and remaining juice and rind in a medium bowl until smooth.
- Serve parcels immediately with ricotta cream mix on the side.
Variation:
Substitute pears for nashi fruit or apples. Fruit can be cooked, covered, in a heat-proof microwave-safe dish on HIGH (100%) for 12-15 minutes, stirring occasionally
Comment:
This recipe contains 1/4 tsp of added sugar per serving
Nutrition Information
| per serving | per 100g | |
|---|---|---|
| Energy | 1326 kJ | 436 kJ |
| 317 Cal | 104 Cal | |
| Protein | 11 g | 3.6 g |
| Fat, total | 9.1 g | 3 g |
| — saturated | 2.8 g | 0.9 g |
| Carbohydrate | 45.1 g | 14.8 g |
| — sugars | 24.7 g | 8.2 g |
| Sodium | 321.9 mg | 106 mg |
| Fibre | 7 g | 2.3 g |
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