Ingredients

• 2/3 cup (150g / 5 ½ oz) low fat ricotta
• 1 ½ tablespoon sweetened dried cranberries
• 1 ½ tablespoons diced dried apricots
• 2 ¼ tablespoons toasted pistachios, halved lengthways
• 1 teaspoon very finely chopped rosemary
• 2 teaspoons pure icing sugar, sifted
• 12 slices almond bread
• 1 teaspoon sweetened dried cranberries, extra
• 2 teaspoons toasted pistachios, extra
• ½ teaspoon pure icing sugar, extra

Serves 4 – each serving contains ½ serve of fruit

Directions

1. Combine ricotta, cranberries, apricots, pistachios, rosemary and icing sugar in a bowl and mix well.
2. To make the stack, place a slice of almond bread on each of the four serving plates.
3. Using half the ricotta mixture, spread each slice with the ricotta mixture then top with another piece of almond bread and ricotta mixture
4. Place the remaining almond bread on top of each stack and serve sprinkled with the extra cranberries and pistachios and a sprinkling of icing sugar.

HEALTH BEAT

Almond bread is a very low fat biscuit with the heart-friendly goodness of nuts.
Pistachios are lower in fat than most other nuts and have a beautiful green-coloured skin that signals the presence of helpful phytochemicals.

Per serve:

863 kilojoules (206 calories)
8g of protein
10g total fat (2g saturated fat)
Low GI
22g total carbohydrate
3g of fibre
82mg of sodium