Strawberry Ricotta Cakes - Transplant Australia

Ingredients

• 500g low-fat ricotta
• 3 tablespoons caster sugar
• 3 eggs
• 1 teaspoon lemon rind
• 250g fresh strawberries
• Preheat oven to 180°C.
• In a large mixing bowl combine the ricotta cheese, sugar, lightly beaten eggs, lemon rind and half of the strawberries (hulled and diced).
• Lightly grease 8 x half cup non stick muffin holes.
• Divide the mixture evenly between the muffin holes.
• Bake for 40 minutes or until puffed and golden.
• Serve the Strawberry Ricotta Cakes warm or cool, with the remaining strawberries.