Toasted raspberry and chocolate sandwiches

0
2015
Toasted raspberry sandwiches Easy Food
Serves 2

60g fresh Ricotta
20g dark chocolate chips
2 slices of white bread, crusts removed
20g butter, at room temperature
2 tbsp raspberries, fresh or frozen
To serve:
Icing sugar mixture, to dust

  1. Preheat a countertop grill or sandwich maker. In a small bowl, combine the Ricotta and chocolate and stir together.
  2. Spread one side of each bread slice with butter. Place one slice, butter-side down, in the preheated grill or sandwich maker. Top with the Ricotta mixture and scatter with raspberries. Top with the remaining slice of bread, butter side up.
  3. Close the grill or sandwich maker and cook for 4-5 minutes or until golden. Remove the sandwich and slice in half diagonally. Serve one half per person, dusting with icing sugar if preferred.

Per serving: 223kcals, 13.9g fat (8.4g saturated), 21.8g carbs, 9.2g sugars, 5.8g protein, 5.2g fibre, 0.157g sodium


TOP TIP:
If you prefer something sweeter, use white chocolate chips in place of the dark.