Banana and ricotta hot cakesReviewed by our expert panel
(at time of publication)
- 2 cups reduced-fat ricotta cheese
- 2 medium bananas, mashed
- 4 tablespoons honey
- 2 eggs
- strawberries fresh or frozen, to serve
1 Preheat oven to 160°C. Combine ricotta, bananas, honey and eggs in a bowl.
2 Spoon mixture in a 12-hole lightly greased 1/3 cup-capacity muffin tin. Bake for 30 minutes or until set
Serve with extra fruit such as fresh or frozen strawberries, raspberries or banana, and drizzle honey on top.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 2g
Dietary fibre 0g
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