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Ricotta berry crispbread

Crispbread spread with ricotta and topped with berries and seeds.

Ricotta berry crispbread with raspberries and blueberries.
446 kcal per servingPrep time: 35 minServings: 1Quick mealCrispbreadRicotta and berries

Ingredients

  • 2 whole-grain crispbreads
  • 70 g ricotta
  • 60 g raspberries
  • 60 g blueberries
  • 1 tsp mixed seeds and ½ tsp honey

Method

  1. Stir the ricotta with honey until creamy.
  2. Spread the ricotta over both crispbreads.
  3. Arrange the raspberries and blueberries on top and scatter with seeds.

Calories in context

At 446 kcal per serving, this dish is about 22% of a 2000 kcal daily reference intake — the standard reference amount used on nutrition labels, not a personal target.

Eaten as a fast meal — lunch on the go, a light dinner, or a snack-sized plate, it is one part of a day whose real total depends on your own body, activity level and goals, not on any single recipe. For a calorie range that reflects those, rather than a generic reference figure, the tools below can help.

Calculate daily calorie needsUse the BMI calculator

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This tool is informational and does not constitute a diagnosis or medical advice. Consult a healthcare professional.