Baked sweet ricotta

Written by Catherine Saxelby on Wednesday, 24 May 2023.
Tagged: healthy cooking, healthy eating, healthy lifestyle, nutrition

Ready In: 85 Minutes
Prep Time: 45 Minutes
Cooking Time: 40 minutes
Serves: 4

Baked sweet ricotta

This is a kind of pavlova topped with fruit, but the base is made from ricotta, rather than egg whites and sugar.

Ingredients

2 cups (500 g) ricotta cheese (11% fat)
1/3 cup chopped mixed dried fruit (sultanas, currants and raisins)
1/3 cup chocolate chips (dark or milk)
1 egg, lightly beaten
1 tablespoon honey
1/2 teaspoon cinnamon
To serve:
pulp of 2 passionfruit
fresh strawberries, raspberries, kiwifruit, grapes or other fresh fruit

Nutrition per serve

825 kilojoules (197 Calories), 8 g fat (including 5 g saturated fat), 26 g carbohydrate (including 8 g sugars), 2 g fibre and 200 mg sodium

Read our nutrition rating system

Directions

Preheat the oven to 180°C.

Combine the ricotta, fruit, chocolate, egg, honey and cinnamon in a large mixing bowl. Mix together well.

Spray a 20 x 30 cm (8 x 12 inch) cake tin with cooking spray, or line a baking tray with baking paper. Spread the ricotta mixture into the tin, or form a round shape on the tray.

Bake in the oven for about 40 minutes or until firm. Allow to cool.

Once cool, remove from tin and slice into 8 squares. To serve, stack two squares onto each serving plate and drizzle with passionfruit pulp. Scatter with seasonal fresh fruit.

Notes:

Extra fruit to serve is not included in the nutrition information below.
Leftover baked ricotta can be wrapped in plastic wrap and stored in the refrigerator.