- 10 mins to prepare. 50-55 mins to cook.
- Serves 10
Any seasonal berries complement this mouthwatering creamy dessert. Try juicy strawberries or redcurrants and serve with a little low fat fromage frais on the side.
- 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
Each serving contains
- Calories 275 14%
- Sugar 18.5g 21%
- Fat 9.9g 14%
- Saturates 5.5g 28%
- Salt 0.5g 8%
of your guideline daily amount
Preheat the oven to 190°C, Gas Mark 5.
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.
Press into the bottom of a 23cm spring-form tin and bake for 7–10 minutes until lightly browned. Cool.
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.
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.
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.
Serve cut into slices with fromage frais and fresh berries, dusted with icing sugar.
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