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
Icing sugar mixture, to dust
- Preheat a countertop grill or sandwich maker. In a small bowl, combine the Ricotta and chocolate and stir together.
- 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.
- 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
If you prefer something sweeter, use white chocolate chips in place of the dark.