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 Ricotta and Raspberry Crunch

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Number of posts : 2606
Age : 49
Registration date : 2008-09-25

PostSubject: Ricotta and Raspberry Crunch   July 29th 2011, 7:14 pm

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.

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

A hungry stomach seldoms scorns plain food.
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