Baked Lemon Ricotta with Warm Berries

Individual pots of lemony baked ricotta — like a crustless cheesecake — with a spoonful of warm mixed berries over the top.

Serves:: 4
Prep time:: 35 minutes
Category:: Desserts

Ingredients

400 g ricotta
2 whole eggs
1 whole lemon
40 g erythritol sweetener
1 tsp vanilla extract
200 g frozen mixed berries

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.

Nutrition (per serving)

Calories 220
Protein 13g
Fat 13g
Carbs 12g
Fibre 2g
Sugar 8g
Sodium 125mg