B00CU1W244_EBOK

Serve three rolls per per
1 SERVE =
¼ unit protein
¾ unit bread
1½ units dairy
1 unit fruit
Ricotta and su
with berry sal
SERVES 4 PREP 20 mins
1½ cups (300 g) fresh
reduced-fat ricotta
¾ cup (150 g) reduced-fat
cottage cheese
2 small eggs, lightly beaten
3 tablespoons sultanas, chopped
1 tablespoon honey
1 teaspoon vanilla extract or essence
½ teaspoon ground nutmeg
finely grated zest and juice
of ½ lemon
6 sheets filo pastry
cooking oil spray
300 g fresh or frozen blueberries
or blackberries
1½ tablespoons powdered sweetener
icing sugar, for dusting
1
2
3
4
Inspired by a pancake d
version works perfectly
filo in the chilled sectio
easier to work with.
Preheat the oven to 200°
baking paper.
Place the ricotta, cottage
honey, vanilla, nutmeg an
well to combine.
Lay a sheet of filo on a cl
cooking oil. Fold the shee
in half lengthways. Spoon
the short edge, leaving sp
spill out. Tuck in the ends
the remaining filo and ch
on the prepared tray, sea
and bake for 20–25 minut
Meanwhile, for the salsa,
lemon juice in a small sa
for 5–6 minutes.