Ricotta Raspberry Parfait With Honey Nuts - cooking recipe

Ingredients

100 g mixed nuts, roughly chopped
3 tbsp honey
200 g raspberries
5 tbsp caster sugar
5 tbsp plain yoghurt
250 g ricotta

Preparation

Toast the nuts in a dry pan until golden brown then mix with the honey. Sprinkle the raspberries with 2 tbsp sugar, set aside for 30 mins then mash with a fork.
Mix together the yogurt, ricotta and remaining sugar. To serve, layer 4 glasses with the raspberries, ricotta mixture and nuts.