Granola, ricotta & yoghurt cups
| Recipe By: | Abigail Donnelly |
| Serves: | 4 |
| Prep Time: | 20 minutes, plus freezing time |
Ingredients
- 600 g mixed frozen berries, thawed
- icing sugar, for dusting
- 2 tbls berry juice
- 1/2 cup ricotta cheese, to serve
- 2 cups fat free Bulgarian yoghurt
- 1/2 cup granola
- runny honey, for drizzling
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Cooking Instructions
- Add the frozen berries, icing sugar and berry juice to a bowl and blitz using a hand blender.
- Pour the puréed mixture into a container and freeze until set.
- Meanwhile, whip the ricotta, then fold in the yoghurt until smooth and dense.
- Spoon into individual cups, dust half the top with crushed granola and top with a teaspoon of creamed honey and another of the berry "sorbet".
- Serve immediately
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