This recipe for Sweet honey and Rosemary Ricotta is perfect as a high fat, low carb snack
1 large punnet full fat ricotta
5 rosemary sprigs (remove from stalk)
1 tbsp. raw honey or maple syrup
Pinch sea salt
3 tbsp. milk of choice
Preheat oven to 180 degrees.
Mix all ingredients together in a large bowl.
Spoon into a small glass ramekin and place in the oven.
Bake for 5-8 minutes. Once the top begins to brown, turn the oven to grill for another 5 minutes.
Recipe created by Jessica Sepel, a qualified Sydney nutritionist, health blogger and wellness coach. She is the author of several eBooks, including the JSHealth Detox Plan and The Clean Life. Visit www.jessicasepel.com for more recipes, nutrition advice and wellness inspiration.