MANDARIN, STRAWBERRY AND RICOTTA PARFAIT

Spoonfuls of sweet and creamy to dig into.

PREPARATION TIME: 10 MINS

(+ STANDING)

SERVES 2 (AS A DESSERT)

4 Tbsp Pantalica Smooth

Light Ricotta

2 tsp icing sugar, sifted, or

granulated sugar substitute 1/4 tsp vanilla extract

1 seedless mandarin, peeled, segmented, segments halved lengthways (see photo)

125g strawberries, hulled,

thickly sliced into rounds 2 sponge finger biscuits

(Savoiardi), cut into pieces

1 Whisk the ricotta, icing sugar and vanilla in a small bowl until mixture is smooth.

2 Divide half the fruit between 2 small serving glasses or bowls. Evenly top with sponge finger biscuits then the ricotta mixture. 3 Top with remaining fruit.

Set aside for 15 minutes before serving to allow the flavours to develop, or serve straightaway.

NUTRITION INFO

PER SERVE (with icing sugar) 468kJ, protein 5g, total fat 2.1g (sat. fat 1.1g), carbs 17g, fibre 2g, sodium 57mg • Carb exchange 1 • GI estimate medium

PER SERVE (with sugar substitute) 432kJ, protein 5g, total fat 2.1g (sat. fat 1.1g), carbs 15g, fibre 2g, sodium 58mg • Carb exchanges 1 • GI estimate medium