Ingredients

500g reduced fat ricotta cheese
3 tablespoons caster sugar
3 eggs, lightly beaten
1 teaspoon grated lemon rind
250g punnet strawberries, hulled (remove leaves) and diced
Yoghurt to serve

Method

Preheat oven to 180°C. In a large mixing bowl combine the ricotta cheese, sugar, eggs, lemon rind and half of the strawberries.

Lightly grease 8 x half cup non stick muffin holes. Divide the mixture evenly between the muffin holes. Bake for 40 minutes or until puffed and golden.

Serve the Strawberry Ricotta Cakes warm or cool, with the remaining strawberries and yoghurt. Makes 8.

This recipe is courtesy of Sanitarium - The Health Food Company.