Baked Lemon Ricotta with Warm Berries
Desserts
Individual pots of lemony baked ricotta — like a crustless cheesecake — with a spoonful of warm mixed berries over the top.
Serves
4 people
Prep Time
35 minutes
Instructions
1. Preheat the oven to 170C. Whisk the ricotta, eggs, sweetener, vanilla, lemon zest and a tablespoon of lemon juice until smooth. 2. Divide between four ramekins and bake for 22-25 minutes until just set with a slight wobble. 3. Warm the berries in a pan until they burst into a loose compote. 4. Serve the ricotta pots warm or chilled, topped with the berries.
Ingredients
- 400 g ricotta
- 2 whole eggs
- 1 whole lemon
- 40 g erythritol sweetener
- 1 tsp vanilla extract
- 200 g frozen mixed berries
Nutrition Facts
Calories
220 kcal
Protein
13g
Fat
13g
Carbs
12g
Fiber
2g
Sugar
8g
Sodium
125mg