Choc-Raspberry and Ricotta Dessert Toastie by Michelle Bridges
- 1 Serve
- 5 min prep time
- 5 min cooking
- 2 Slices Zero Foods Black Rice Toasties
- 90g Reduced Fat Ricotta
- Honey, to taste
- 35g Fresh or Frozen Raspberries
- 1/2 Teaspoon Cocoa Powder
- Optional: ½ Teaspoon Cinnamon
- Toast bread and spread with ricotta. Drizzle honey.
- Top with raspberries.
- Put cocoa powder into a small sieve and sprinkle lightly over the top.
- Sprinkle with cinnamon if desired.