Riccotta pie baked and flavoured with citrus and decorated with berries making this a light and healthy dessert.
This is a delicious way to cook with Ricotta and gives you an lovely crustless “pie”. Low carb and gluten fre delight for dessert! It is a lovely change to a cheesecake and I like to serve it with berries on the top. Mainly because I love the flavour combination of zesty citrus with berries. Yum!
I used lemon and lime for the flavours of this crustless pie but you could try it with orange too…or add a spice or two? Go crazy and make it your own! I love it when readers play around and create something delicious!
- 1 15oz Ricotta cheese
- 3 Eggs
- 1 Lemon, zest & juice
- 1 Lime, zest & juice
- 2/3 cup erythritol/xylitol
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Preheat the oven to 180F/350F degrees.
Separate the eggs.
Whisk the egg whites until firm.
Combine the other ingredients and mix well.
Fold in the egg whites
Line a baking tin with parchment paper.
Pour the mixture into the cake tin and bake for 25 minutes until firm and golden on top.
Chill for at least 90 minutes and serve with berries of choice on top. (optional).
Eat and enjoy!
Serves 8 servings
Nutrition: Per serving: 133 Calories; 10g Fat; 9g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carb