Ricotta Pistachio Honey Bites
Delicate, baked sweet ricotta dumplings with a semolina texture, drenched in warm honey and topped with chopped pistachios.
Pin Share Print Servings: 12 bite
Calories: 140kcal
Cost: $10
Equipment
- 1 Mini Muffin Tin (Or silicone mold)
- 1 Sieve (For draining)
- 1 Mixing bowl (Medium)
Ingredients
- 15 oz whole milk ricotta - Drained well
- ⅓ cup semolina flour - Or all-purpose flour
- ⅓ cup granulated sugar - For batter
- 1 large egg - Binder
- 1 teaspoon vanilla extract - Flavor
- 1 teaspoon lemon zest - Freshly grated
- ½ cup honey - Warmed for glaze
- ½ cup pistachios - Chopped topping
- 1 tablespoon sesame seeds - Toasted (optional)
Instructions
- Drain ricotta for 30 mins; preheat oven to 350°F and grease a mini muffin tin.
- Whisk ricotta, sugar, egg, vanilla, and zest until smooth; fold in semolina.
- Fill molds and bake for 18-22 minutes until set but pale. Cool slightly before unmolding.
- Warm the honey and drizzle generously over the bites.
- Sprinkle with chopped pistachios and sesame seeds; serve warm.
Notes
Drain the ricotta thoroughly to maintain the dome shape. Use a silicone mold for easy removal.
Nutrition
Serving: 50g | Calories: 140kcal (7%) | Carbohydrates: 18g (6%) | Protein: 5g (10%) | Fat: 6g (9%) | Saturated Fat: 2g (13%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 20mg (7%) | Sodium: 45mg (2%) | Potassium: 80mg (2%) | Fiber: 1g (4%) | Sugar: 14g (16%) | Vitamin A: 150IU (3%) | Calcium: 80mg (8%) | Iron: 0.5mg (3%)