Raspberry, almond and ricotta loaf with yoghurt
- 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
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)
Total fat 24.9g
–Saturated fat 2.5g
Dietary fibre 3.6g
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