YOUR SOLIN GENERATED RECIPE
Ricotta Berry Bake with Toasted Almonds
Whipped fat-free ricotta and Greek yogurt baked into a light, airy custard studded with tart raspberries and finished with a delicate almond crunch.
INGREDIENTS
0.25 cup fat-free ricotta cheese
0.5 cup fat-free Greek yogurt
2 large egg whites
1 tsp monkfruit sweetener
0.5 tsp vanilla extract
3 tbsp fresh raspberries
0.5 tsp sliced almonds
0.13 tsp ground cinnamon
0.13 tsp sea salt
PREPARATION
Preheat your oven to 350°F and lightly coat a small oven-safe ramekin with a touch of non-stick coconut oil spray.
In a medium mixing bowl, whisk together the fat-free ricotta, Greek yogurt, egg whites, monkfruit sweetener, vanilla extract, cinnamon, and sea salt until the mixture is completely smooth and aerated.
Gently fold the fresh raspberries into the batter using a spatula, being careful not to crush the berries so they remain whole during the bake.
Pour the mixture into the prepared ramekin and smooth the top with the back of a spoon.
Sprinkle the sliced almonds evenly over the top to provide a contrasting texture.
Bake for 25 to 30 minutes until the edges are golden brown and the center is just set with a slight jiggle.
Remove from the oven and let it sit for 5 minutes to allow the custard to firm up before enjoying warm.