Raspberry and ricotta whip

Raspberry and ricotta whip

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  • 125 g ricotta cheese
  • 125 ml full-cream yoghurt
  • 1 ripe mango
  • 2 granadillas
  • 100 g raspberries
  • 1 T sugar

Cooking Instructions

Mix the ricotta cheese and Greek yoghurt, then set aside.

Peel and chop the mango and divide between four glasses.

Spoon the pulp the granadillas on top of the mango, followed by the ricotta-and-yoghurt mixture.

Blend the raspberries with the sugar and spoon over the tops.


Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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