Baked ricotta with strawberries
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Time to make:
40 mins, plus 2-3 hrs chilling
$1.50 per serve
(at time of publication)
Full ingredients list:
- 300g fresh reduced-fat ricotta
- 1/4 cup icing sugar, plus 1 teaspoon extra
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 egg
- 250g strawberries, quartered
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 140°C. Line the base of 4 x 80ml-capacity (1/3 cup) ovenproof dishes. Place ricotta, sugar, vanilla, cinnamon and egg into a food processor and process until smooth. Spoon mixture into prepared dishes, cover with foil and place into a large, deep roasting tray.
Step 2 Pour boiling water into the tray until it reaches halfway up the dishes. Bake for 25 minutes, or until set. Remove dishes from water bath and cool. Transfer to the fridge to chill for 2–3 hours.
Step 3 Meanwhile, combine extra icing sugar and strawberries, then spoon over baked ricotta.
About this recipe
First published: February 2012