Prepare warm pineapple ricotta bowls with the measured ingredients below. Pineapple (raw, all varieties), ricotta cheese (part skim) and english walnuts in a warm fruit bake. Measured ingredients, two servings and visible nutrition estimates.
This fruit bake recipe brings pineapple (raw, all varieties), ricotta cheese (part skim) and english walnuts together as a warm fruit bake. The ingredient list describes the full batch; each serving is one half. Read the preparation labels before weighing so a cooked grain, drained fish or raw vegetable matches its source.
The separate protein, carbohydrate and fat counts are estimates, not a claim that this dish exactly meets a traditional Zone target. Use the meal builder for ingredient changes and the meal planner for a worksheet of recipe ideas.
Related ideas: Roasted Peach Cottage Bowls · Baked Pear Ricotta Walnut Halves.
Dietary information
Dietary filters for one original serving: Vegetarian ingredient pattern · Pescatarian ingredient pattern · Gluten-free ingredient pattern · Mediterranean-inspired ingredient pattern · Whole-food ingredient pattern. How these filters work
First, treat timing as an estimate, not a record of a tested kitchen session. Next, match the exact USDA ingredient states listed below when weighing the foods.
Measured ingredients
- 320.0 g Pineapple (raw, all varieties)
USDA ingredient and calculator
Pineapple, raw, all varieties · FDC 169124 · Source dataset
Send this amount to the Food Calculator → - 240.0 g Ricotta cheese (part skim)
USDA ingredient and calculator
Cheese, ricotta, part skim milk · FDC 171248 · Source dataset
Send this amount to the Food Calculator → - 20.0 g English walnuts
USDA ingredient and calculator
Nuts, walnuts, english · FDC 170187 · Source dataset
Send this amount to the Food Calculator →
Make it step by step
- First, weigh every listed ingredient for the full two-serving batch in its exact starting preparation. Cooked grains, beans, vegetables, meat and fish are already cooked or drained as named; their initial cooking time is not included here.
- Next, wash and trim pineapple (raw, all varieties) before weighing the edible amount. Remove the inedible peel or rind from pineapple (raw, all varieties). Remove the pineapple core too. Keep all weighed edible flesh in the recipe.
- Then, heat the oven to 180°C / 350°F.
- After that, put all measured pineapple (raw, all varieties) in a shallow dish. Core pear or apple halves before weighing, and retain the full edible fruit quantity.
- Next, mix the measured english walnuts as the topping and distribute it over the fruit. No additional sugar, syrup or cooking fat is included.
- Then, bake until the fruit is tender, for approximately 18 minutes in total; check the food rather than relying on time alone.
- After that, serve all measured ricotta cheese (part skim) with the warm fruit after baking. This ingredient is included in the estimate and must not be omitted; ricotta may be warmed briefly with the fruit at the end instead of served cool.
- Finally, divide the complete batch equally into two servings by weight, including all measured toppings, sauce and oil. Serve promptly or follow the linked food-handling guidance for cooling, storage and reheating. Times are editorial estimates, not a record of physical kitchen testing.
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Change the serving size below. Ingredient weights and all nutrient totals scale together. The original recipe stays the same.
Measured ingredients for this adjusted portion
These controls calculate a single adjusted portion from the recipe’s original yield. They do not change the saved recipe, its structured data, cooking method or estimated preparation time. No personal calculator entries are sent or stored.
Calculated per serving
Nutrition with the method attached.
- Energy (kcal)
- 311
- Protein (g)
- 16.1
- Total carbohydrate (g)
- 28.5
- Fiber (g)
- 2.9
- Available carbohydrate (g)
- 25.6
- Total fat (g)
- 16.2
Original added-fat equivalent (÷1.5): 10.80. This is a separate convention, not an extra fat allowance.
However, separate block counts do not mean this recipe is an exactly balanced Zone meal. The table shows total carbohydrate as well as carbohydrate minus fiber. In addition, we scale nutrients from USDA reference entries and sum them before rounding. These are estimates, not a laboratory analysis.
Source and preparation notes
Source-calculated starting-ingredient estimate, not laboratory analysis or physical kitchen testing. Cooked foods are weighed after cooking as named; raw vegetables, fruit and egg are weighed in their listed starting state. Cooking may change water and nutrient retention; no finished per100g concentration or cooking yield is claimed. Keep all measured oil/sauce with the batch. Total time includes stated chill/rest time, but excludes initial cooking of ingredients already named cooked. Product labels and substitutions require recalculation.
Keep the bigger picture in view.
Finally, these are reference calculations, not a personalized meal prescription. Read how the numbers work, explore the food database, or return to all recipes.
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Uses the portion factor selected above. All ingredients scale together; this does not correct differences between the three macro block counts.
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