Inspired by a pancake dessert called a blintz, this low-carb version works perfectly well with filo pastry. Look for fresh filo in the chilled section of your supermarket as it’s much easier to work with.
Preheat the oven to 200°C and line a baking tray with baking paper.
Place the ricotta, cottage cheese, beaten egg, sultanas, honey, vanilla, nutmeg and lemon zest in a bowl and mix well to combine.
Lay a sheet of filo on a clean work surface and spray with cooking oil. Fold the sheet in half from the long end, and cut in half lengthways. Spoon a little of the cheese mixture along the short edge, leaving space at the ends so the filling does not spill out. Tuck in the ends, then roll up to enclose. Repeat with the remaining filo and cheese mixture to make twelve rolls.
Place rolls on the prepared tray, seam-side down, spray with cooking oil and bake for 20 to 25 minutes until the pastry is golden and crisp.
Meanwhile, for the salsa, place the berries, sweetener and lemon juice in a small saucepan and cook over medium heat for 5 to 6 minutes. Serve three rolls per person, dusted lightly with icing sugar, with the warm berry salsa on top.
TIP: Try other spices such as ground cinnamon, cloves or cardamom for a different flavour.
Nutrition facts per serve
Makes 4 serves
Note: If food units vary from the book, be guided by the following food units.
|Meat & Protein||0.3|
|Bread & Cereals||0|
|Healthy Fats & Oils||0.1|
|Total fat||11.9 g|
|- Saturated fat||6.1 g|
|Total carbohydrates||41.1 g|
|- Total sugars||28.2 g|