Grocery List:
1 cup part-skim ricotta cheese
2 tablespoons honey
¼ cup unsalted
cashews, chopped
3 cups strawberries, halved
1. In a small bowl, combine the ricotta, honey, and cashews.
2. Place ¼ cup of the ricotta mixture and ¾ cup strawberries in each of four resealable containers.
REFRIGERATE: Store the honey ricotta in the same or separate resealable containers for up to 5 days.
TIP: Swap out the strawberries for blueberries, peaches, apricots, or pears. Go with whatever is in season and cheapest throughout the year.
Per Serving: Calories: 201: Fat: 9g; Saturated Fat: 4g; Protein: 99;
Total Carbs: 23g; Fiber: 2g: Sodium: 64mg
PREP TIME: 10 minutes COOK TIME: 0 minutes
GLUTEN-FREE
VEGETARIAN
Check Check out the cook book I got this recipe from!
"The Healthy MEAL PREP Cookbook"
by Toby Amidor
