Ricotta and cherry filo snails
6
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
TIP: Fresh filo pastry from the chiller cabinets of the supermarket is easier to work with than frozen filo pastry. While you assemble the snails, cover any filo you are not using with a damp tea towel to stop it drying out.
Ingredients
Cherries, pitted, frozen
200 g, thawed
Low-fat ricotta cheese
⅔ cup(s), (160g) smooth
Granulated stevia sweetener
2 tsp
Orange rind
1 tbs, finely grated
Filo pastry
8 sheet(s)
Greek yoghurt, fruit flavoured, full-fat, added sugar
150 g, or cherry flavoured
Oil spray
2 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray 4 holes of a 6-hole (¾-cup/185ml capacity) muffin tin with oil.
2
Drain cherries on paper towel. Coarsely chop. Combine ricotta, stevia and rind in a small bowl.
3
Lightly spray 1 filo sheet with oil. Top with another filo sheet and lightly spray with oil. Place one-quarter of the ricotta mixture along 1 long edge of filo. Top with one-quarter of the cherries. Roll filo lengthways to enclose filling. Working quickly, coil filo into a snail shape and place in prepared tin hole. Repeat with remaining filo, ricotta mixture and cherries to make 3 more snails.
4
Bake for 15–20 minutes or until golden and crisp. Serve immediately with yoghurt.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.