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.