Gluten Free · Recipes · Snacks

Ricotta & Fresh Berries 

I had leftovers from my ricotta tarts this week, so here’s a dessert utilising some of the same components. Using up leftovers not only minimises waste but you also don’t have to make a trip to the shops.

Equipment required 

1 small mixing bowl 

Shopping list for 2 people 

150g ricotta 

1 lrg handful of blueberries 

Small handful of raspberries 

Nice big pinch of cinnamon 

Squeeze of brown rice syrup or maple to taste 

Leftover coconut pastry to crumble or you could use crushed nuts – recipe for the pasty is Here

Method to the madness 

Simply mix the ricotta with the cinnamon and sweetner, taste and adjust as needed 

Plate up the ricotta with the berries and top with your leftover pastry or alternate garnish 



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