Method

1. In a bowl, mix the raspberries with 1-2 Equisweet sachets, depending on the sweetness of the berries. Add lemon rind and mash with a fork until chunky and set aside.
2. Preheat oven to 160°C and grease a 20-22 cm shallow oven dish. Whisk remaining EquiSweet, ricotta, cornflour, eggs and vanilla together in a clean bowl.
3. Pour the mixture into the oven dish. Dollop spoonfuls of raspberry mixture on top and swirl with a toothpick or metal skewer to create a marbled pattern.
4. Bake for 40-45 minutes. The middle will still look a bit jiggly but will set as it cools. Don’t bake for too long, as the dessert may curdle. Remove from oven and serve warm with extra raspberries.

Tips:

1. A shallow dish will allow the dessert to bake more evenly.

Serving suggestion:

1. For a convenient lunch, layer the salad in individual jars or airtight lunchboxes and add the dressing just before serving.

Nutritional info per serving of Raspberry ricotta ‘cheesecake’

1. One serving is equivalent to 1½ portions low fat dairy and ½ portion fruit.
2. GI (glycaemic index, calculated) = 34 (low GI). GL (glycaemic load, calculated) per serving = 3.
3. Energy – 619kJ; Protein – 12.2g; Carbs – 7.8g (of which fruit sugars from raspberries 2.1g); Fat – 6.6g; Fibre 2.2g.