Ricotta With Honey, Lemon Zest & Edible Flowers

INGREDIENTS

• Oliver Lane Native Wattleseed Keto Crispbread

• 200g ricotta

• 2 tbsp honey 

• 1 tbsp lemon juice

• Zest of 1 lemon

• 250g strawberries

• Edible flowers (optional)

• 150g raspberries (optional)

METHOD

1. Blend ricotta, honey, lemon juice and lemon zest in a food processor to create a smooth whip.

2. Add in half of the strawberries (chopped) and partially blend.

3. Plate with the Native Wattleseed Keto Crispbread and garnish with fresh berries (and edible flowers for an extra boujee touch).

NOTE: Exclude the honey if you’re wanting this to be keto!

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Recipe designed and produced for Oliver Lane Foods.