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Prep
- 10 min
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Total
- 10 min
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Serving
- 4
Ingredients
- 1 container (400 g) Saputo Ricotta di Campagna
- 30 ml (2 c. tbsp) lemon juice
- 125 ml (½ cup) vanilla yogurt
- 30 ml (2 tbsp) honey
- 250 ml (1 cup) fresh or frozen raspberries
- 125 ml (½ cup) ginger or butter cookies, crushed
- A few mint leaves and raspberries for garnish
Directions
- In a food processor, combine the Ricotta, lemon juice, yogurt, honey, and raspberries. Purée until mixture is smooth.
- Divide the mixture into 4 glass containers. Top with crushed cookies and garnish with mint leaves and raspberries. Refrigerate until ready to serve.
