Michelle Bridges’ Very Berry Baked Ricotta
OMG! This is divine! And it’s good for you! I know. You can thank me later.
SERVES 2 | PREP 15 mins | COOK 25 mins | CAL PER SERVE 150
1¹/³ cups low-cal ricotta cheese
1 small egg
150 g blueberries
250 g strawberries, hulled
1. Preheat the oven to 200°C/180°C fan-forced. Lightly spray 4 holes of a muf?n tray (¹/³ cup-capacity).
2. Whisk the ricotta and egg together in a small bowl until smooth. Stir through
50 g of the blueberries. Divide the mixture between 4 muf?n holes and bake for 25 minutes until puffed, set and lightly golden. Allow to cool in the pan.
3. Meanwhile, process 100 g of the strawberries in a small processor until smooth.
Cut the remaining strawberries into quarters or halves depending on size.
4. Place each baked ricotta onto a separate dessert plate, top with the remaining berries and drizzle with the strawberry purée.
Tips You can serve the baked ricotta slightly warm or at room temperature. Choose ripe fruit as the sweetness of this dessert depends solely on the berries.
Recipes from the book Your Best Body by Michelle Bridges & photography by Julie Renouf, published by Viking, rrp $29.99.