Roast pineapple, honey and vanilla, Allégro ricotta mousse with lime or cocoa

125 ml (1/2 cup) of Allégro 4% low sodium ricotta
15 ml (1 tbsp) of sugar
Juice of 1 lime (or 15 ml (1 tbsp) of bitter cocoa)
45 ml (3 tbsp) of honey
4 slices of fresh pineapple, skin and core removed, 1 inch thick
Mint leaves
Vanilla extract (optional)

In a bowl, vigorously mix the Allégro ricotta, sugar, and lime (or cocoa), and refrigerate for 15 minutes.
In a pan, warm the honey over low heat. When it has softened, add the pineapple slices and cook for 3 minutes; turn over the slices and continue cooking for 3 minutes. Place each slice of pineapple in a plate and let cool.
Fill the centre of each slice with the Allégro ricotta mousse.
Drizzle with the remaining honey sauce from the pan (add a bit of water and some vanilla, if desired) over the pineapple.
Garnish with a mint leaf and serve immediately.

A fusion of flavours that is both gastronomic and healthy. Low in calories, this dessert—which goes perfect with brunch—provides you with half of the recommended daily intake of vitamin C, in addition to increasing your intake of potassium and calcium, minerals that play a role in controlling blood pressure.