Yoga Journal USA – June 2017

February-July 2017

300/500 hr.

Seattle.WA

May 2017

200 hr.

Chicago.IL

June 2017

200 hr.

Atlanta.GA

July 2017

200 hr.

Ontario.Canada

October 2017

200 hr.

Seabeck.WA

raspberry and red

currant salad with

whipped ricotta,

lemon curd, and

ginger crumbs

SERVES 6

This easy-prep dessert is a marriage

of Italian (ricotta) and English (lemon

curd)—a little like Giancarlo and me.

It’s ideal in summer when raspberries

and red currants are in high season

and bursting with sweetness. You

can either make your own ginger

cookies or buy your favorite brand

to crumble over the top.

⅔ cup whipping cream

1 cup ricotta, drained

½ cup lemon curd

⅓ cup raspberries

2 oz red currants or other small red

berries (loganberries, blueberries,

or cranberries)

3 ginger cookies

In a bowl, combine whipping cream

and ricotta, and use an electric mixer

to whip it into soft peaks. Spoon onto

a serving platter and swirl in lemon

curd. Scatter berries and crumbled

ginger cookies on top. This dessert

will sit happily in the fridge for a cou-

ple of hours if you want to prepare

it in advance.

NUTRITIONAL INFO 318 calories per serving,

20 g fat (12 g saturated), 30 g carbs, 1 g fiber,

7 g protein, 76 mg sodium

38

june 2017

yogajournal.com