Lemon Ricotta Cake

Ingredients:

125g digestive biscuits,crushed
1 tbsp of cinnamon
150g low-fat natural yoghurt
50g brown sugar
3 egg whites
1 tbsp of melted butter
75g icing sugar
500g ricotta cheese
2 large eggs
2 tbsp plain flour
½ grated zest and juice of lemon
300g mixed berries
1tsp vanilla extract
150g low-fat fromage frais

Method:

1. Preheat the oven to 190.C. Gas mark 5.
2. Mix the crushed biscuits with the sugar, cinnamon and melted butter.
3. In a separate bowl, whisk 1 egg until frothy and fold into the biscuit mixture.
4. Press into the bottom of a 23 cm spring-form tin and bake for 7-10 minutes until lightly browned.
5. Cool
6. Put the ricotta and whole eggs in a bowl and then blend until smooth.
7. Add the icing sugar, yoghurt, lemon zest and juice, flour and vanilla extract.
8. In a separate bowl, beat the remaining egg whites until they form peaks, and then fold into the cheese mixture.
9. Spread over the biscuit base and bake for 50-55 minutes.
10. Run a knife around the edge of the cake to loosen.
11. Cool.
12. Remove the tin’s sides, cover and chill for at least 2 hours.
13. Serve cut into slices with fromage frais and fresh berries,dusted with icing sugar.