NUTRITION

SERVINGS

INGREDIENTS

0.75 cup part-skim ricotta cheese

0.75 cup egg whites

2 tbsp oat flour

1 tsp lemon zest

1 tbsp lemon juice

0.5 tsp vanilla extract

0.13 tsp sea salt

0.25 cup fresh blueberries

0.25 cup fresh raspberries

1 tsp pure maple syrup

PREPARATION

• 1

  Preheat oven to 350°F (175°C) and grease a small oven-safe baking dish or large ramekin with a touch of coconut oil.

• 2

  In a medium bowl, whisk together the part-skim ricotta cheese, egg whites, lemon juice, and vanilla extract until the mixture is smooth.

• 3

  Gently stir in the lemon zest, oat flour, and sea salt until the dry ingredients are fully incorporated.

• 4

  Pour the batter into the prepared baking dish and bake for 25 to 30 minutes until the center is set and the edges are lightly golden.

• 5

  While the cake bakes, combine the fresh blueberries, raspberries, and maple syrup in a small saucepan over medium-low heat.

• 6

  Simmer the berries for 5 to 7 minutes, mashing them slightly with a fork until they release their juices and thicken into a jammy compote.

• 7

  Remove the cake from the oven and let it cool for 5 minutes before topping with the warm berry compote and serving.