Ricotta Cream with Lemon and Raspberries

Ingredients

• 300 g fresh ricotta
• 200 g Low-fat quark
• 2 tsp grated lemon zest
• 2 tbsp lemon juice
• 1 tbsp liquid honey
• 300 g raspberries
• 2 tbsp raisins
• 1 tbsp cane sugar
• 2 tbsp almond slivers
• Lemon zest (for garnish)

Instructions

1. 1.

   Whisk ricotta with quark, 1 tbsp lemon juice, the lemon zest and honey, then fold in the raisins. Cover and refrigerate.

2. 2.

   Wash raspberries and mix with sugar and remaining lemon juice. Toast almonds in a dry pan without fat.

3. 3.

   Arrange raspberries with the ricotta cream in bowls and sprinkle with almond slivers and lemon zest before serving.