Ingredients
- 400g low-fat ricotta cheese
- 1/4 cup lemon butter
- 8 sponge finger biscuits
- 250g punnet strawberries, hulled, sliced
Method
- Step 1Using a wooden spoon, beat ricotta in a large bowl until creamy. Add lemon butter and beat until smooth.
- Step 2Place 2 sponge fingers in each serving bowl. Divide ricotta mixture between bowls. Top with strawberries. Serve.
- High protein
- Lower gi
- Vegetarian
Nutrition
1135 kj
Energy
10g
Fat Total
6g
Saturated Fat
1g
Fibre
14g
Protein
73mg
Cholesterol
298.37mg
Sodium
17g
Carbs (sugar)
29g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Lucia
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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