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Berry, ricotta and oat crisp salad

A healthy brunch dish that combines protein, fresh fruit and instant wow factor.
Recipe provided by Dairy Farmers of Canada ©

6 servings / 30 min

Prep 20  min / Cook 10 min

Ingredients
  • 1/4 cup (50 mL) rolled oats
  • 1 tbsp (15 mL) whole wheat flour
  • 2 tbsp (25 mL) brown sugar
  • 1 tbsp (15 mL) vegetable oil
  • 3/4 cup (175 mL) lower fat Canadian ricotta or 1/2 cup (125 mL) regular Canadian ricotta
  • 2 tbsp (25 mL) brown sugar, honey or maple syrup
  • 3 small cantaloupes, halved, seeded and diced
  • 1 1/2 cups (375 mL) strawberries
  • 1 1/2 cups (375 mL) raspberries
  • 1 1/2 cups (375 mL) blueberries or any other fruit of your choice
Directions
  1. Preheat oven to 375°F (190°C).
  2. 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.
  3. Mix Ricotta with brown sugar, honey or maple syrup.
  4. Using a spoon, scoop out the cantaloupe flesh and dice.
  5. Mix berries with the cantaloupe, divide into cantaloupe halves, garnish with Ricotta preparation and oat crisp, and savour.
Nutritional info per serving (1 of 6)
  • Calories 239
  • Protein 8 g
  • Total Fat 6 g
    Saturated Fat 2 g
    Cholesterol 10 mg
  • Carbohydrates 42 g
    Fibre 6 g
    Sugars 30 g
    Added sugars 3 g
  • Sodium 69 mg
  • Potassium 798 mg