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
Ingredients
Instructions
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.