A mouth watering, creamy dessert that is actually low in calories! You can serve this with any seasonal berries, such as redcurrants or strawberries.
Ingredients
- 125 g4½ oz digestive biscuits, crushed
- 50 g1¾ oz brown sugar
- 1 tsp cinnamon
- 1 tbsp melted butter
- 3 egg whites
- 500 g17¾ oz ricotta cheese
- 2 large eggs
- 75 g2¾ oz icing sugar
- 150 g5¼ oz low-fat natural yoghurt
- Grated zest and juice of 1/2 lemon
- 2 tbsp plain flour
- 1 tsp vanilla extract
- 150 g5¼ oz low-fat fromage frais
- 300 g10½ oz mixed berries
Method: How to make Lemon ricotta cake
Preheat the oven to 190C/Gas 5.
Mix the crushed biscuits with the sugar, cinnamon and melted butter. In a separate bowl, whisk 1 egg white until frothy and fold into the biscuit mixture.
Press into the bottom of a 23cm spring-form tin and bake for 7-10 minutes until lightly browned. Remove and cool.
Put the ricotta and whole eggs in a bowl and then blend until smooth. Add the icing sugar, yoghurt, lemon zest and juice, flour and vanilla extract.
In a separate bowl, beat the remaining egg whites until they form peaks, and then fold into the cheese mixture. Spread over the biscuit base and bake for 50-55 minutes.
Run the knife around the edge of the cake to loosen. Cool the remove the tin's sides, cover and chill for at least 2 hours.
Cut into 10 slices and serve with fromage frais and fresh berries, dusted with icing sugar.
