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Raspberry and ricotta whip

Raspberry and ricotta whip

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Raspberry and ricotta whip

By Abigail Donnelly
4
Easy
15 minutes

Ingredients

  • 125 g ricotta cheese
  • 125 ml full-cream yoghurt
  • 1 ripe mango
  • 2 granadillas
  • 100 g raspberries
  • 1 T sugar

Method

Mix the ricotta cheese and Greek yoghurt, then set aside.

Peel and chop the mango and divide between four glasses.

Spoon the pulp of the granadillas on top of the mango, followed by the ricotta-and-yoghurt mixture.

Blend the raspberries with the sugar and spoon over the tops.