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1 container (400 g) Saputo Ricotta cheese
30 ml (2 c. tbsp) lemon juice
125 ml (½ cup) vanilla yogurt
30 ml (2 tbsp) honey
250 ml (1 cup) fresh or frozen raspberries
125 ml (½ cup) ginger or butter cookies, crushed
A few mint leaves and raspberries for garnish
In a food processor, combine the cheese, lemon juice, yogurt, honey, and raspberries. Purée until mixture is smooth.
Divide the mixture into 4 glass containers. Top with crushed cookies and garnish with mint leaves and raspberries. Refrigerate until ready to serve.