Recipe serves 10 people:

• 125g digestive biscuits, crushed
• 50g brown sugar
• 1 tsp of cinnamon
• 1 tbsp of melted butter
• 3 egg whites
• 500g ricotta cheese
• 2 large eggs
• 75g icing sugar
• 150g low-fat natural yoghurt
• grated zest and juice of ½ lemon
• 2 tbsp of plain flour
• 1 tsp of vanilla extract
• 150g low-fat fromage frais
• 300g mixed berries

Method:

1. Preheat the oven to 190°C, Gas Mark 5.
2. Mix the crushed biscuits with the sugar, cinnamon and melted butter. In a separate bowl, whisk 1 egg white until frothy and fold into the biscuit mixture.
3. Press into the bottom of a 23cm spring-form tin and bake for 7–10 minutes until lightly browned. Cool.
4. Put the ricotta and whole eggs in a bowl and then blend until smooth. Add the icing sugar, yoghurt, lemon zest and juice, flour and vanilla extract.
5. In a separate bowl, beat the remaining egg whites until they form peaks, and then fold into the cheese mixture. Spread over the biscuit base and bake for 50–55 minutes.
6. Run a knife around the edge of the cake to loosen. Cool. Remove the tin's sides, cover and chill for at least 2 hours.
7. Serve cut into slices with fromage frais and fresh berries, dusted with icing sugar.

Each serving

• Calories
• 275
• 14%

• Sugar
• 19g
• 21%

• Fat
• 10g
• 14%

• Saturate
• 6g
• 28%

• Salt
• 0.5g
• 8%

of your guideline daily amount

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