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Blueberry Macaroon Dip

Blueberry Macaroon Dip

90 g macaroon biscuits, crushed
500 g low-fat fresh ricotta
1 Tbsp honey
1 Tbsp soy milk or dairy milk
150 g blueberries

Place macaroon biscuits in food processor and process until fine. Remove and place in a bowl.

Place ricotta, soy milk and honey in processor and process until smooth.

Fold through biscuit crumbs and blueberries. Serve as a dip with almond bread and/or fresh fruit.

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