Ricotta and Raspberry Trifles
Ingredients
On the table: 1 1/2 hours (includes chilling time)
Makes: 4
1/2 cup fresh orange juice
2 tablespoons CSR Smart White Sugar Blend
2 cups fresh or frozen raspberries
200g flat plain sponge
3/4 cup fresh low fat ricotta cheese
1/2 cup natural low fat yoghurt
1/2 teaspoon vanilla essence
2 tablespoons CSR Smart White Sugar Blend, extra
Finely grated orange rind or lightly toasted flaked almonds, to serve
Method
- Place the orange juice and CSR Smart White Sugar Blend in a small saucespan and simmer for 4-5 minutes or until reduced and syrupy. Add the raspberries and simmer a further 2 minutes to soften berries. Remove from heat and transfer to a bowl and cool.
- With a 7cm egg rind or biscuit cutter, cut 4 circles from the sponge. Flatten each slightly with rolling pin or trim to about 1.5cm in height.
- Whisk the ricotta, yoghurt, vanilla and extra CSR Smart White Sugar Blend in a medium bowl until creamy.
- Place a generous tablespoon of ricotta mixture over the bases of 4 glasses (about 1 cup/250ml capacity). Top with a spoonful of the berry syrup. Gently top each with a disc of the sponge. Spoon over extra berries, then top with more of the ricotta mixture. Place in refrigerator for 1-2 hours to chill. Top with orange rind or almonds to serve.
Comments
NUTRITIONAL ANALYSIS*
(January 2005)
Per serve (310g)
1580kJ (380 cal)
11g fat
53g carbs
45g sugars
11g protein
*Nutritional analysis of recipes calculated using FoodWorks™ Professional Version 3.