SUBMIT A RECIPE
250g low-fat fresh ricotta
1/2 cup EQUAL Spoonful*
1/2 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon vanilla essence
2 eggwhites (from 50g eggs)
45g (1/4 cup) fresh or defrosted frozen blueberries
40g (1/3 cup) fresh or defrosted frozen raspberries
4 large strawberries, hulled, thinly sliced
1 tablespoon Grand Marnier
1 tablespoon Equal Spoonful
1 tablespoon unsweetened apple juice
Preheat oven to 160°C (fan-forced). Spray 4 x 125ml (1/2 cup) ovenproof ramekins with cooking spray. Line the bases with a round of baking paper.
Put the ricotta and Equal in a medium bowl. Whisk until smooth. Add the lemon zest, lemon juice, vanilla essence, egg and eggwhites. Whisk until well combined.
Spoon ricotta mixture evenly into ramekins. Place in a small ovenproof dish and pour boiling water into the dish to come halfway up sides of the ramekins. Carefully transfer to the oven. Bake for 20 -25 minutes or until the ricotta is just set. Remove dishes from the water and set aside on a wire rack to cool for 1 hour. Transfer to the fridge for 4 hours until well chilled.
Macerated berries: Put the blueberries, raspberries, strawberries, Grand Marnier, Equal and apple juice in a small bowl. Toss to combine. Set aside for 20 minutes to macerate.
Use a small knife to loosen the edges of the cheesecakes. Turn out onto serving plates. Top with the berries and any juices to serve.
Note: cooking time includes 1 hour cooling, 4 hours chilling, 20 mins macerating.