Raspberry, almond and ricotta loaf with yoghurt
Every day is a celebration with this delicious gluten-free dessert, best served warm with yoghurt. No need to worry about leftovers, because there won't be any!
Serves: 10
Time to make: 1 hr 15 mins
Hands-on time: 5 mins
Ingredients
- 250g reduced-fat smooth ricotta
- ½ cup caster sugar
- ¼ cup extra-virgin olive oil
- 1 teaspoon vanilla extract
- 3 cups almond meal
- 2 teaspoons gluten-free baking powder
- 125g fresh or frozen raspberries
- ¼ cup flaked almonds
- 1 teaspoon honey
- Reduced-fat Greek-style yoghurt, to serve
Instructions
1 Preheat oven to 170°C. Lightly grease an 11 x 21cm (7cm deep) loaf pan and line with baking paper, leaving an overhang of 3cm.
2 Place ricotta, sugar, oil and vanilla extract in a mixing bowl and whisk until smooth. Fold through almond meal, baking powder and raspberries. Spoon mixture into prepared pan and top with almond flakes. Bake for 1 hour 10 minutes or until a skewer inserted into centre comes out clean.
3 Allow loaf to cool slightly in pan before turning out onto a wire rack to cool completely. Cut into 10 slices and serve dolloped with yoghurt.
Nutrition Info (per serve)
-
Calories 323cal
-
Kilojoules 1350kJ
-
Protein 9.1g
-
Total fat 24.9g
-
–Saturated fat 2.5g
-
Carbohydrates 14.6g
-
–Sugars 13.9g
-
Dietary fibre 3.6g
-
Sodium 95mg
-
Calcium 141mg
-
Iron 1.2mg
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.
Photographer: John Paul Urizar
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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