Clean Eating: Roasted Apple with Ricotta, Hazelnuts and Dark Chocolate

Sharing my food from my kitchen and garden are important to me, followed by the simplicity of preparation. With these thoughts as my foundation I am also reminded that to be healthy, I have to eat healthy.  Don’t get me wrong I eat my share of crap food, on the run, and through the drive through window, but, every time I do, I am reminded that eatng like that does not make me feel my best.

This week I turned some time to reading my Stack it High Let it Fly food magazine pile and I managed to dog ear pages of recipes that caught my attention-this was one of them.  I even made a special trip to Trader Joe’s to pick up the ingredients.

The granny smith apples with the core carved out stuffed with a mixture of ricotta cheese, orange zest, crushed hazelnuts (I used pistachios) chopped dark chocolate and raw honey tastes as good as it looks. What is better it is a fairly light dessert that packs real nutrition with no sugar hangover.

Roasted Apple with Ricotta, Hazelnuts and Dark Chocolate
Serves 6
Recipe from Clean Eating Magazine


Ingredients:
Organic unsalted butter, as needed
6 firm baking apples (such as Granny Smith, Pink Lady, Crispin or Pippin)
1-1/2 cups reduced-fat or regular ricotta cheese
3/4 cup unsalted hazelnuts, ground or crushed (note: I used pistachios)
1/2 cup 70% or greater dark chocolate, chopped
1/4 cup raw honey, divided
1 tbsp orange zest
Directions:
1.  Preheat oven to 375 degrees F.  Brush the bottom of a medium baking pan with butter.  Slice a small piece off the bottom of each apple so they stand flat without falling over.  Cut off the tops of apples and using, a spoon or small knife, carve out the core, leaving a thickness of about 1-inch of apple all around.  Transfer apples to baking dish.
2.  In a medium bowl, combine ricotta, hazelnuts, chocolate, 3 tbsp honey and orange zest.  Divide mixture among apples, filling inside cavity of each mounting on top.
3.  Dizzle remaining 1 tbsp honey over apples and bake until ricotta-chocolate mixture starts to melt and skin of apples has browned slightly, about 15 minutes.  Serve warm.
Enjoy!

19 thoughts on “Clean Eating: Roasted Apple with Ricotta, Hazelnuts and Dark Chocolate

  1. I must say, Velva, this is a new one on me. I don't think I have ever seen a recipe for Apples stuffed with Ricotta. Very interesting and definitely better eating than some of the \”stuff\” I've been eating lately. (I've been on a Mounds kick for weeks now:) I can't even imagine how delicious this must taste. The ricotta must be custard like as it cooks in the apple. I'd love to try it! Thank you so much for sharing…and thank you so much for your thoughtful words on my blog. It truly delights me to share…

    Like

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