Fruity ricotta cakes

Fruity ricotta cakes

By
From
Zest
Makes
4
Prep
10 mins
Cooking time
20 mins
Photographer
Ian Hofstetter

Although fresh and tub ricotta are often interchangeable, for this recipe you really need to use fresh ricotta; the tub version is a little bit too soft. You can use other dried fruit of your choice for variety.

Ingredients

Quantity Ingredient
spray oil
250g fresh low-fat ricotta cheese
1 teaspoon vanilla paste
1/3 cup sultanas
1/4 cup dried apricots, chopped
2 tablespoons honey
1 orange, finely zested
low-fat ice cream, to serve
or custard, to serve
or yoghurt, to serve

Method

  1. Preheat the oven to moderate, 180ºC. Spray four 120 ml ramekin dishes with oil.
  2. Combine all the ingredients in a large mixing bowl and mix until well combined. Spoon into the prepared ramekin dishes and arrange on a baking tray.
  3. Bake for 15–20 minutes until firm. Serve warm or cold with low-fat ice cream, custard or yoghurt.

Super ingredient: Dried apricots

  • Dried apricots pack more of a punch than fresh as they are more concentrated. They boast 5 times as much beta-carotene (an antioxidant that’s converted to vitamin A), which is great for healthy skin and eyes. They also have around twice the fibre and 4 times the amount of iron as fresh apricots. But you only need a few – 5–6 halves is the equivalent of a serving.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again