Grapefruit Roasted Pears with Ricotta and Pistachios

Grapefruit Roasted Pears with Ricotta and Pistachios is a simple but delicious snack, breakfast, or even dessert! After you try it you’ll want to make it every single day. And guess what? It’s so easy that you can!

How is everyone enjoying Spring break? We have had beautiful days here. We have gone to park and the kids have played outdoors a lot more. Unfortunately, we couldn’t go away, but we have done our best so the kids to enjoy these days.

Talking of vacations! We booked our summer vacation already. I’m so excited. I can’t wait to enjoy a few days at the best Kenny Chesney style: No shoes No shirt No problem!! ♪♪♪♪ hahaha.

But now that I’m thinking that the summer is fast approaching it make me so stress!! Why? Well… I have not lost the weight I was supposed to lose the first quarter of the year. So here I am, actually  heavier that I was at the beginning of the year.

I can’t keep procrastinating in starting my weight loss journey!

So I decided to eat pistachios…

Did you know that Pistachios are one of the lowest calorie snack nuts? In fact, for every one-ounce serving, pistachios offer about 49 nuts per serving; peanuts offer just 28, cashews offer just 18, walnuts 14 halves, and 23 almonds in the same 30g serving. Pistachios are known as the “Skinny Nut™” for a reason!

Pistachio Health Institute is hosting a sweepstakes on their Facebook page in which they invite you to play a prank on your appetite and fool yourself full with pistachios! The prize is a year’s supply of pistachios… Sounds good, isn’t it?

The “Pistachio Principle,” developed by behavioral eating expert Dr. James Painter, is a simple mindful eating concept that may help you fool yourself full–without feelings of deprivation. The premise is simple: the consumption of in‐shell pistachios may help to slow eating when compared to shelled pistachios because the leftover shells may offer an important visual cue about the amount consumed; thereby potentially reducing calorie intake

I think it’s worth trying… Pistachios are delicious anyway!!

To pair my super green and crunchy pistachios I prepared a very healthy snack: Grapefruit Roasted Pears with Ricotta. The combination of the sweetness of the pears and the tanginess of the grapefruit is heavenly. I used pink grapefruit because the red one is a little too bitter for my taste, but you can use whatever you like. If you don’t like grapefruit, as my husband, you can use orange instead.

These roasted pears can be an excellent option for breakfast too, just substitute the ricotta for Greek yogurt, add some granola and pistachios and you’ll be all set to start off your day with the right foot.

5 from 4 votes

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Grapefruit Roasted Pears with Ricotta and Pistachios

Prep Time

5 mins

Cook Time

30 mins

Total Time

35 mins

 

Servings: 4

Author: Oriana Romero

Ingredients

• 1/3 cup grapefruit juice pink or white
• 1 tablespoons fresh lemon juice
• 1/3 cup firmly packed dark brown sugar
• 1 tablespoon unsalted butter
• 2 - 3 firm Bosc pears peeled, halved, cored
• 2 cups ricotta
• 1/2 cup pistachios

Instructions

1. Preheat the oven to 400º F.
2. Arrange the pears cut side up in a baking dish or a iron cast skillet.
3. In a small saucepan over medium high heat whisk the grapefruit juice, lemon juice, and sugar until the sugar dissolves. Whisk in the butter. Pour the sauce over the pears.
4. Bake for 30 – 35 minutes, or until the pears are tender-crisp and beginning to brown, basting occasionally with the juices. Remove from the oven and let cool slightly.
5. Serve warm with a good dollop of ricotta, Greek yogurt, or ice cream, sprinkle pistachios and drizzle with the pan juices.

I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.