Whipped ricotta, berry and shortbread recipe

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In a bowl, combine the ricotta, vanilla and honey using a fork.
In a separate bowl, combine the icing sugar and the whipped cream. Gently fold the cream mixture into the ricotta mixture.
In a third bowl, mix the berries and half the lemon zest together.
In four glasses, add layers of berries, the cream and ricotta mixture, and a sprinkle of crushed shortbread and remaining lemon zest.

Per serving: 303kcals, 23.9g fat (14.8g saturated), 15.3g carbs (8.4g sugars), 8.7g protein, 1.6g fibre, 0.99g sodium

Whipped ricotta, berry and shortbread