Tomatoes, which are high in potassium, help excrete sodium. If you use homemade ricotta cheese, you can get a savory taste without being salty.
Calories
222kcal
Carbs
9g
Protein
4.7g
Fat
18.6g
Sodium
13.9mg
Ingredients
Others
Cherry Tomato(100g), Milk(370㎖), Lemon Juice(20g), Balsamic Vinegar(10g), Lemon Juice(1g), Olive Oil(10g)
Nutrition Facts
Per 100g of main ingredientsCherry Tomato
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
- Rich in dietary fiber (2.1g) — can support digestion and help you feel full
Milk
- Rich in calcium (120mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Add milk (370ml) to the pot and bring to high heat; once the edges start boiling, add lemon juice (20g) and stir until curdled.
🔍Pour the boiled milk into a wet cheesecloth and drain to make ricotta cheese.
🔍Add balsamic vinegar (10g) and lemon juice (1g) to the pot and boil for 2 minutes, then add olive oil (10g) and mix, and turn off the heat to make balsamic dressing.
🔍Halve the cherry tomato and cut the set ricotta cheese into bite-size pieces.
🔍Top the bowl with cherry tomato and ricotta cheese, and drizzle with balsamic dressing.