Recipes

Ricotta and Raspberry Trifles

Ingredients:

• ½ cup fresh orange juice
• 2 Tbsp CSR SMART Sugar
• 2 cups (250g) fresh or frozen raspberries
• 200g flat plain sponge
• ¾ cup fresh ricotta cheese
• ½ cup natural yoghurt
• ½ teaspoon vanilla essence
• 2 Tbsp CSR SMART Sugar, extra
• Finely grated orange rind or lightly toasted flaked almonds, to serve

Method:

1. Place the orange juice and CSR SMART Sugar in a small saucepan and simmer for 4-5 minutes or until reduced and syrup.
2. Add the raspberries and simmer a further 2 minutes to soften berries. Remove from heat and transfer to a bowl and cool.
3. With a 7cm egg ring or biscuit cutter, cut 4 circles from the sponge. Flatten each slightly with rolling pin or trim to about 1.5cm in height.
4. Whisk the ricotta, yoghurt, vanilla and extra CSR SMART Sugar in a medium bowl until creamy then place a generous tablespoon of ricotta mixture over the bases of 4 glasses (about 1 cup/250ml capacity) and top with a spoonful of the berry syrup.
5. Gently top each with a disc of the sponge. Spoon over extra berries, and then top with more of the ricotta mixture.
6. Place in refrigerator for 1-2 hours to chill. Top with orange rind or almonds to serve.