Ricotta and cherry filo snails
Cherries, pitted, frozen
200 g, thawed
Low-fat ricotta cheese
⅔ cup(s), (160g) smooth
Granulated stevia sweetener
1 tbs, finely grated
Uncooked filo pastry
Chobani Greek Yoghurt, Black Cherry
2 x 3 second spray(s)
- 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.
- Drain cherries on paper towel. Coarsely chop. Combine ricotta, stevia and rind in a small bowl.
- 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.
- Bake for 15–20 minutes or until golden and crisp. Serve immediately with yoghurt.