Recipe Category:

Published :  2012 - 04- 17

Instructions :    

• Rub the raspberries through a fine strainer to puree, then mix with the rosewater. Alternatively, process them together in a food processor or blender and then sieve to remove the pips. Toast the pumpkin seeds.

• Slice the ricotta into wedges and arrange on plates with the berries. Drizzle over the honey and raspberry puree, adding a little honeycomb, and serve scattered with the pumpkin seeds and a pinch of cinnamon

Time Required :

Serves

Ingredients :

• Raspberries 125 g (4oz)

• Rosewater 2 teaspoons

• Pumpkin seeds 2 tablespoons

• Ricotta cheese 250 g (8 oz)

• Mixed summer berries 250 g (8 oz)

• Clear honey with honeycomb 2 tablespoons

• Pinch of ground cinnamon

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Nutritional Information:

    Berries are rich in antioxidant vitamins C, E and beta-carotene, which is converted into vitamin A in the body.

• Carbohydrate 17 g

• Protein 8g

• Fat 9g

• Energy 750 KJ

• Calories 179 kcal

Source