Almond Ricotta with Berries

Almond Ricotta with Berries

Looking to change up your breakfast routine? Need a quick but filling snack? Or have leftover ricotta but are already on pasta-overload? I’ve got you covered 😉

Two weeks ago I had planned to come home from work and put together a beautiful zucchini lasagna roll dinner. Well, thanks to Boston traffic, it took me over an hour to drive the 7.7 miles between work and home. Needless to say, the relaxing night of cooking quickly went out the window as all I wanted was to get food into my stomach as quickly as possible. So instead of elegantly rolled zucchini stuffed with ricotta, Bryan took the lead and quickly made pasta tossed with diced zucchini, jarred tomato sauce, and a few dollops of ricotta cheese. While not the dinner I had intended, it did the trick.

However, as a result I now have a giant container of ricotta sitting in the fridge and no cravings for Italian food. Well, I should say no cravings for savory Italian food. Now cannoli filling on the other hand, that sounds delicious. While in no means is this almond ricotta equivalent to the creamy rich filling of Italian bakery cannoli, I did take inspiration by adding almond extract and a pinch of powdered sugar.


Now, I wanted something that could be healthy and filling enough to eat for breakfast, yet tasty enough to feel like I’m eating dessert. And this dish does just the trick! Plus, It is just as easy as whipping together a yogurt and fruit bowl. Simply place ricotta in a bowl, stir in 1 tsp powdered sugar (could also try honey but it won’t have quite the cannoli-filling taste) and 1/2 tsp almond extract. Warm up some frozen mixed berries for 20 seconds in the microwave, pour over the ricotta and dig in!

So here’s a toast to getting creative with leftover ingredients!

Almond Ricotta with Berries

Healthy and filling enough to eat for breakfast, yet tasty enough to feel like dessert, this almond ricotta with berries is an easy way to treat yourself. 
Prep Time5 mins
Total Time5 mins
Course: Dessert
Cuisine: American
Keyword: Berries, Healthy, Ricotta
Servings: 1
Author: The Healthy Toast


  • 1/2 cup part skim ricotta cheese
  • 1 tsp powdered sugar could also try honey or maple syrup
  • 1/2 tsp almond extract
  • 1/4 cup frozen mixed berries


  • In a small bowl combine ricotta, sugar, and almond extract. Set aside.
  • Place berries in a microwave-safe bowl and heat in microwave for 20-25 seconds, or until warm.
  • Place berries over ricotta mixture and enjoy!

Add a comment


  • Kaleigh @ Lively Table AvatarKaleigh @ Lively Table6 years ago

    This looks like the most delicious snack!

    • The Healthy Toast AvatarThe Healthy Toast6 years ago

      I’ve been addicted all week! Thanks Kaleigh 🙂

  • Tara | Treble in the Kitchen AvatarTara | Treble in the Kitchen6 years ago

    Ricotta is something I don’t eat all the time, but when I do I LOVE it!! This dish looks delish! You live in Boston?? Will you be at FNCE? I’m an RD2Be and will be there! Can’t wait!

    • The Healthy Toast AvatarThe Healthy Toast6 years ago

      Right? I always forget how delicious it can be! I do but unfortunately I couldn’t get time off to go to FNCE 🙁 I hope you have a great time – there were so many presentations I was dying to go to!

  • About Kelli McGrane Headshot

    I’m Kelli MS, RD, and my mission is to prove that eating healthier doesn’t have to be complicated or restrictive. Follow along to learn more about food and cooking, with an emphasis on breakfast and sweet treats!

    About Kelli McGrane Headshot

    Welcome to The Healthy Toast!

    Here you’ll find realistic healthy recipes designed by a registered dietitian with your busy lifestyle in mind.

    Whether you’re a busy professional or new mom, the goal of The Healthy Toast is to provide you with the recipes and nutrition info you need to live your healthiest life, even when life gets crazy. As I’m a firm believer in a whole-foods, non-diet approach, I hope my website shows that good nutrition doesn’t have to be complicated or restrictive. 

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