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Fruit loaf with ricotta and berry compote
Photography:Tanya Zouev


  • 1 cup (250ml) orange juice
  • 2 tablespoons honey
  • 2 sticks cinnamon
  • 1 punnet blueberries
  • 1 punnet strawberries, halved if large
  • 375g low-fat ricotta
  • 1 tablespoon grated orange rind
  • 4 thick slices fruit loaf, toasted

Fruit loaf with ricotta and berry compote

By Suzanne Gibbs
  • Serving size: Serves 4

In a heavy-based saucepan combine orange juice, honey, cinnamon and ½ cup water on high heat. Bring to boil, reduce heat to low and simmer for 15 minutes, stirring occasionally, until syrupy. Remove from heat and cool. Fold berries through syrup and set aside.

Meanwhile, in a large bowl whisk ricotta with orange rind until light and smooth. Spread fruit loaf with ricotta mixture, top with berry compote and serve.

Tip: slices of flavoursome fruit loaf have almost no fat, while brioche and croissants are made with butter, which makes them very high in saturated fat.

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