Photo by William Meppem
Recipe information
Yield
Serves 12
Ingredients
400g ricotta
125g reduced-fat cream cheese
2 eggs
1/4 cup (60ml) lemon juice
2 teaspoons vanilla extract
1 tablespoon rice flour
1/2 cup (110g) caster (superfine) sugar
Fresh berries, to serve
Preparation
Preheat oven to 160°C (325°F). Place the ricotta, cream cheese, egg, lemon juice, vanilla, rice flour and sugar in a food processor and process until smooth. Spoon the mixture into a 20cm x 30cm slice tin lined with non-stick baking paper. Bake for 20 minutes or until firm. Refrigerate until cold. Top with fresh berries to serve.
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Recipe from Fresh and Light, by Donna Hay, Copyright © 2014, published by HarperCollins.
Recipe notes
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