B00CU1W244_EBOK

1 SERVE =
¼ unit protein
1 unit dairy
½ unit fruit
½ unit fats
Baked spiced r
SERVES 4 PREP 10 mins
1 tablespoon flaked almonds
3 cups (600 g) fresh
reduced-fat ricotta
2½ tablespoons powdered sweetener
2 eggs
2 teaspoons ground ginger
½ teaspoon ground cardamom
1½ teaspoons vanilla extract
or essence
1 tablespoon honey
1 × 390 g tin apricot halves in fruit
juice, drained, juice reserved
1
2
3
4
5
6
Being low in fat, ricotta
Use a high-sided bread
during cooking and the
to cool to room temper
flavour will improve.
Preheat oven to 180°C an
bread tin with baking pap
Roast the flaked almond
lightly golden, then set a
Place the ricotta, powder
and vanilla in the bowl of
Alternatively, beat the ing
beaters until smooth.
Spoon the mixture into th
Bake for 55–60 minutes u
inserted into the centre c
Remove from the oven an
Gently lift the baked ricot
baking paper, then set as
refrigerate until ready to
Place the honey and 2 tab
in a bowl and stir to comb