Name: Mixed fruit, ricotta and almond parcels
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 12 sheets filo pastry; 300 gram fresh low-fat ricotta; 2 tablespoon brown sugar; 400 gram can two fruits, drained; 150 gram almond biscotti, crushed; 2 teaspoon cinnamon sugar; low-fat vanilla fruche, to serve

Mixed fruit, ricotta and almond parcels

These visually stunning filo parcels are packed with uplifting goodness, ready to share.

Serves 6

Prep

10M

Cook

20M

Total

30M

Ingredients

12 sheets filo pastry

300 gram fresh low-fat ricotta

2 tablespoon brown sugar

400 gram can two fruits, drained

150 gram almond biscotti, crushed

2 teaspoon cinnamon sugar

low-fat vanilla fruche, to serve

Method

1.Preheat oven to very hot, 220°C. Lightly spray 2 baking trays with oil and line with baking paper.

2.Place 1 sheet of filo on a dry surface. Lightly spray with oil. Top with another sheet of filo. Spray with oil. Repeat process until you have 4 layers. Make 2 more stacks with remaining filo. Cut each stack in half widthways.

3.In a small bowl, combine ricotta and sugar, blending well. Place an equal amount in centre of each filo square, leaving a 2cm border. Divide fruit and biscotti evenly between each filo square.

4.Pull corners of filo together to enclose filling, forming a money bag shape. Arrange on trays.

5.Lightly spray parcels with oil. Sprinkle with cinnamon sugar. Bake for 15-20 minutes or until golden brown. Serve with fruche.

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