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White Chocolate & Raspberry Ricotta Jaffle

5th December 2019


  • 60g fresh ricotta
  • 20g white chocolate, chopped
  • 2 slices white bread
  • 15g butter, at room temperature
  • 2 tbs frozen raspberries
  • Icing sugar mixture, to dust
  • Ice cream or custard to serve


  1. Preheat a jaffle or sandwich maker. Combine the ricotta and chocolate in a small bowl.
  2. Spread one side of each bread slice with butter. Place a slice, butter-side down, in the preheated jaffle maker.
  3. Top with the ricotta mixture and sprinkle with raspberries. Top with remaining bread slice, butter side up. Cook for 4-5 minutes or until golden.
  4. Remove from jaffle maker and place on a work surface. Slice and dust with icing sugar to serve. Serve with ice cream or a splash of custard.

Per serve: 2000kJ, 14g protein