Lemon & honey baked ricotta

Lemon & honey baked ricotta


Fresh peaches are the icing on this delicious dessert thats so good you wont have to worry about carting home any leftovers.

The ingredient of Lemon & honey baked ricotta

  1. Olive oil spray
  2. 500g fresh ricotta
  3. 260g (1 cup) Greek Style Yoghurt
  4. 1 tablespoon finely grated lemon rind
  5. 60ml (1/4 cup) fresh lemon juice
  6. 125ml (1/2 cup) honey
  7. 3 eggs, lightly whisked
  8. 1/2 teaspoon ground cinnamon
  9. Fresh peaches, to serve

The instruction how to make Lemon & honey baked ricotta

  1. Preheat oven to 180u00b0C. Spray a 9 x 23cm (base measurement) loaf pan with olive oil spray to lightly grease.
  2. Use an electric beater to beat together the ricotta, yoghurt, lemon rind, lemon juice, honey, egg and cinnamon in a large bowl until smooth.
  3. Pour the ricotta mixture into the prepared pan. Bake in oven for 35-40 minutes or until firm. Set aside for 30 minutes to cool.
  4. Cut the peaches in half. Remove stones and cut into wedges. Cut ricotta into slices and top with peach to serve.

Nutritions of Lemon & honey baked ricotta

calories: 297.316 calories
calories: 12 grams fat
calories: 7 grams saturated fat
calories: 34 grams carbohydrates
calories: 34 grams sugar
calories: 13 grams protein
calories: 150 milligrams cholesterol
calories: 170.19 milligrams sodium
calories: https://schema.org
calories: NutritionInformation

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