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
Directions
- 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.
