Baked ricotta with strawberries

Serves: 4

Time to make: 40 mins , plus 2-3 hrs chilling

Hands-on time: 15 mins

Ingredients

More weights & measures

300g reduced-fat ricotta cheese

¼ cup icingfrostingX sugar, plus

1 teaspoon extra

1 teaspoon vanilla extract

¼ teaspoon ground cinnamon

1 egg

1 ½ cups strawberries, quartered, or other seasonal fruit, chopped

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Instructions

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1 Preheat oven to 140°C. Line the base of 4 x 80ml-capacity (1/3 cup) ovenproof dishes. Place ricotta, icing sugar, vanilla, cinnamon and egg in a bowl and mix well until smooth. Spoon mixture into prepared dishes, cover with tinfoil and place in a large, deep roasting tray.

2 Pour boiling water into tray until it reaches halfway up dishes. Bake for 25 minutes or until set. Remove dishes from water bath and cool. Transfer to fridge to chill for 2-3 hours.

3 Meanwhile, combine extra icing sugar and strawberries then spoon over baked ricotta.

Variations

Make it gluten free: Check icing sugar and cinnamon are gluten free.

Nutrition Info (per serve)

Calories 131 cal

Kilojoules 550 kJ

Protein 7 g

Total fat 5 g

Saturated fat 3 g

Carbohydrates 15 g

Sugar 15 g

Dietary fibre 1 g

Sodium 150 mg

Calcium 130 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.