Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 125g Arnott's Granita biscuits

  3. 60g butter, melted

  4. 200g fresh ricotta

  5. 60ml (1/4 cup) honey

  6. 2 eggs

  7. 90g (1/3 cup) Greek-style yoghurt

  8. 85g (1/3 cup) mascarpone

  9. 1/2 tsp ground cinnamon

  10. 45g (1/4 cup) pine nuts

  11. Cinnamon sugar, to dust

  12. Fresh or frozen raspberries , to serve

Instructions Jump to Ingredients ↑

  1. Line six 150ml-capacity muffin pans with paper cases.

  2. Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Divide the biscuit mixture among the cases.Use the base of a glass to press the biscuit mixture firmly over the bases. Place in the fridge for 30 minutes to chill.

  3. Preheat oven to 180°C. Place the ricotta and honey in the clean bowl of the food processor and process until smooth. Add the eggs, 1 at a time, processing after each addition until well combined. Add the yoghurt, mascarpone and cinnamon, and process until well combined. Transfer to a jug.

  4. Carefully pour the ricotta mixture among the cases. Sprinkle with the pine nuts. Bake for 20 minutes or until firm. Set aside in the pans to cool. Place in the fridge for 1 hour to chill.

  5. Dust with cinnamon sugar. Serve, with raspberries if desired.


Send feedback