Strawberry Yogurt Tarts

Prepare the pasty in muffin tray. Bake blind for 30 minutes and cool. Whip the whipping cream and mix with Ħanini Strawberry Yogurt. Add the dissolved gelatin to the yogurt mixture and mix well. Fill the tartlets. Refrigerate until set and decorate with roughly cut fresh strawberries. Decorate with fresh mint.

Crepe topped with Juicy Wild Berry ...

Place all crepe ingredients in a blender. Blend on high speed for a few seconds until completely smooth. Transfer batter to a measuring jug and chill in refrigerator at least 30 minutes (batter may be stored in fridge up to 1 day). While the crepe batter chills, prepare the berry sauce.

Strawberry Cheesecake

Preheat oven to 150˚C and prepare a 9’’ loose base non stick tin. Mix together the digestive biscuits, sugar, butter

Spring Fruit Salad

Cut the fruit into bite size chunks and place in a large bowl. Mix together the honey and lemon juice

Sweet Ricotta filled Cannoli

Mix well the Hanini Ricotta with the caster sugar and the vanilla essence. Add the candied peel. Put the mixture

Fried Ravioli

Don’t throw away orange or lemon peels – before juicing, remove the zest with a grater and freeze the zest for when you need it.

Maltese Trifle

Ricotta is a very versatile ingredient. Its light creamy texture makes it ideal to enrich sauces, pasta dishes, as a quick spread or dip and in baking and desserts – or simply enjoyed on its own.

Tiramisu Cups

This dessert includes raw eggs, so make sure you use fresh ones.