This dessert/breakfast treat is inspired by all things quasi-spring. You know, that time of year when frat boys drag out the salmon shorts but pair them with a Patagonia – the changing of the seasons stage that promises a heat wave but it just hasn’t quite happened yet.
Earthy sage and tart lemon mix and match for the perfect winter meets warm weather wake-up call. Save them in the fridge from last night’s dessert and pop it in the microwave for a morning strudel.
Lemon Raspberry Strudel with Banana and Sage Ricotta Cream
- Prep Time:10 minutes
- Cook Time:15 minutes
- Total Time:25 minutes
- 1/2 package of raspberries
- 2 tablespoon lemon juice
- 3 sprigs of fresh sage
- 1 teaspoon honey
- 2 tablespoon ricotta cheese
- 2 bananas
- 1 tablespoon coconut oil (for frying)
Fry sliced bananas, raspberries, chopped sage, lemon juice and honey in coconut oil until raspberries break down.
Heat oven to 350°F and add ricotta to the pan. Once ricotta melts completely, spoon a heaping teaspoon full of the mixture into each crescent roll.
Bake for about 15 minutes or until the edges are golden brown. Serve with extra fruit and a sprinkle of ground sage.