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
  • Servings:6-8
  • Easy


  • 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)
Photo by Shalayne Pulia
  • Step 1

    Fry sliced bananas, raspberries, chopped sage, lemon juice and honey in coconut oil until raspberries break down.

    Photo by Shalayne Pulia
  • Step 2

    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.

    Photo by Shalayne Pulia
  • Step 3

    Bake for about 15 minutes or until the edges are golden brown. Serve with extra fruit and a sprinkle of ground sage.

    Photo by Shalayne Pulia