Name: Ricotta and berry trifles
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 125 gram raspberries; 125 gram blueberries; 200 gram strawberries, quartered; 2 cup (480g) low-fat ricotta; 1/3 cup (80ml) orange juice; 1/3 cup (80ml) pure maple syrup; 2 pavlova nests (20g) crumbled; 1 tablespoon toasted flaked almonds

Ingredients

125 gram raspberries

125 gram blueberries

200 gram strawberries, quartered

2 cup (480g) low-fat ricotta

1/3 cup (80ml) orange juice

1/3 cup (80ml) pure maple syrup

2 pavlova nests (20g) crumbled

1 tablespoon toasted flaked almonds

Method

1.Combine berries in a medium bowl.

2.Blend or process ricotta, juice and syrup until mixture is smooth.

3.Divide half the ricotta mixture among four 1-cup (250ml) dessert glasses; sprinkle with meringue and half of the berries. Top with remaining ricotta mixture and berries.

4.Sprinkle nuts over trifles. Cover, refrigerate for at least 3 hours before serving.

The trifle can also be served in a large glass bowl. Pavlova nests are commercially made small meringue shells sold in packages of 10 at most supermarkets.
Note

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Ingredients

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