Ricotta and Raspberry Crunch

Ricotta and Raspberry Crunch
A delicious summer pudding that does not have to be made
with raspberries. You could use strawberries, bananas or
grapes instead. Another variation uses toasted pine nuts
instead of the almonds.

Ingredients
12 oz (300 g) ricotta cheese
8 oz (225 g) fresh raspberries
Toasted almonds
Runny honey


Divide the ricotta into four bowls and arrange the
raspberries around the edge of the cheese. Put about a
tablespoon of honey on top of the cheese and then
sprinkle with the toasted almonds. If you find that it is a
little bitter, either add more honey or dust with caster
sugar.