This is a deliciously light dessert made from Ricotta cheese. By the time it has been whipped up and flavoured it tastes more like a dish made out of cream rather than a soft cheese. The berries go well with the lemon too. The chief tasters verdict is that it was very light and refeshing. Not a drop was left either!
2 x 250g tubs Ricotta cheese
juice and zest of two lemons
2 tblspns ground erthyritol
1 cup blueberries
1 cup raspberries
- Mix the Ricotta, erthyritol, lemon juice and lemon zest together and beat well until light and fully blended.
- Pour layers of the Ricotta mixture inbetween layers of berries in a glass.
- Eat and enjoy!