50 g chopped fresh strawberries
50 g frozen raspberries
1 tbsp water
1 tsp caster sugar
2 wholemeal crumpets
4 tbsp low-fat ricotta
- Put chopped fresh strawberries, frozen raspberries, water and caster sugar in a small saucepan. Cook over a medium heat until berries soften. Mash. Cook for 3-4 minutes over a low heat or until mixture thickens.
- Toast crumpets. Spread each crumpet with 2 tbsp low-fat ricotta. Spoon over berry mixture and serve.