Friday, April 13, 2012

Scones with Strawberry Ricotta Cream

This is a recipe from the Heart Foundation that makes a delicious treat that's easy on the calories.  I just love the variation of the ricotta cream - and it's so much healthier than the usual whipped cream.  A perfect addition to the afternoon tea table, it makes 10 scones and comes in at 150 calories per serve (which includes the topping).

2 cups self-raising flour
1 tablespoon butter
1 cup low-fat milk
1 tablespoon strawberry jam

Strawberry ricotta cream
125g strawberries
¾ cup reduced-fat ricotta cheese

Preheat oven to 220 degrees.  Line a baking sheet with baking paper.

Combine flour and margarin in a bowl and rub between your fingers until mixture resembles fine breadcrumbs.  Make a well in the centre and pour in milk, reserving 2 tablespoons for glaze.

Quckly mix milk in with a knife to make a soft dough, then knead quickly on a lightly floured surface until smooth.  Press or roll to a 2cm thickness.

Using a 6cm cutter, cut out rounds and place on the prepared tray.  Lightly brush with reserved milk.

Bake 8-10 minutes, or until golden.  Serve with jam and strawberry ricotta cream.

To make strawberry ricotta cream: puree strawberries in a processor, add ricotta and process to combine.

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