- 0:05 Prep
- 0:40 Cook
- 6 Servings
- Capable cooks
Fresh peaches are the icing on this delicious dessert that’s so good you won’t have to worry about carting home any leftovers.
Ingredients
- Olive oil spray
- 500g fresh ricotta
- 260g (1 cup) Tamar Valley Greek Style Yoghurt
- 1 tablespoon finely grated lemon rind
- 60ml (1/4 cup) fresh lemon juice
- 125ml (1/2 cup) honey
- 3 eggs, lightly whisked
- 1/2 teaspoon ground cinnamon
- Fresh peaches, to serve
Method
- Step 1Preheat oven to 180°C. Spray a 9 x 23cm (base measurement) loaf pan with olive oil spray to lightly grease.
- Step 2Use an electric beater to beat together the ricotta, yoghurt, lemon rind, lemon juice, honey, egg and cinnamon in a large bowl until smooth.
- Step 3Pour the ricotta mixture into the prepared pan. Bake in oven for 35-40 minutes or until firm. Set aside for 30 minutes to cool.
- Step 4Cut the peaches in half. Remove stones and cut into wedges. Cut ricotta into slices and top with peach to serve.
- High protein
- Low sodium
- Lower gi
Nutrition
1244 kj
Energy
12g
Fat Total
7g
Saturated Fat
13g
Protein
150mg
Cholesterol
170.19mg
Sodium
34g
Carbs (sugar)
34g
Carbs (total)
All nutrition values are per serve
Notes
Prepare this recipe to the end of step 3 up to 1 day ahead. Store in an airtight container in the fridge. To transport, wrap the baked ricotta in plastic wrap and store in an esky. Continue from step 4 at the picnic.
Related Video
- Author: Louise Pickford
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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