Lemon ricotta cake

  • 10 mins to prepare. 50-55 mins to cook.
  • Serves 10
Any seasonal berries complement this mouthwatering creamy dessert. Try juicy strawberries or redcurrants and serve with a little low fat fromage frais on the side.


  • 125g digestive biscuits, crushed
  • 50g brown sugar
  • 1 tsp of cinnamon
  • 1 tbsp of melted butter
  • 3 egg whites
  • 500g ricotta cheese
  • 2 large eggs
  • 75g icing sugar
  • 150g low-fat natural yoghurt
  • Grated zest and juice of ½ lemon
  • 2 tbsp of plain flour
  • 1 tsp of vanilla extract
  • 150g low-fat fromage frais
  • 300g mixed berries

Each serving contains

  • Calories 275 14%
  • Sugar 18.5g 21%
  • Fat 9.9g 14%
  • Saturates 5.5g 28%
  • Salt 0.5g 8%

of your guideline daily amount


Preheat the oven to 190°C, Gas Mark 5.

Mix the crushed biscuits with the sugar, cinnamon and melted butter. In a separate bowl, whisk 1 egg white until frothy and fold into the biscuit mixture.

Press into the bottom of a 23cm spring-form tin and bake for 7–10 minutes until lightly browned. Cool.

Put the ricotta and whole eggs in a bowl and then blend until smooth. Add the icing sugar, yoghurt, lemon zest and juice, flour and vanilla extract.

In a separate bowl, beat the remaining egg whites until they form peaks, and then fold into the cheese mixture. Spread over the biscuit base and bake for 50–55 minutes.

Run a knife around the edge of the cake to loosen. Cool. Remove the tin's sides, cover and chill for at least 2 hours.

Serve cut into slices with fromage frais and fresh berries, dusted with icing sugar.

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