I would like to say that some wonderful moment inspired this recipe but to be honest, I had frozen raspberries left over from making the Chocolate raspberry coconut macaroons and half a tub of ricotta cheese in the fridge, so I came up with this slice. It is sweetened with stevia and raspberries, which complement the lemon, contains fibre from the coconut and protein from the ricotta cheese and eggs. So although the inspiration was nothing great, the slice turned out pretty tasty. The boyfriend and I ate most of it over the weekend.
Lemon, ricotta and raspberry slice
½ cup coconut flour
½ cup shredded coconut
1 teaspoon baking powder
½ teaspoon cinnamon
¼ cup stevia
½ a 375 gram tub of low fat ricotta cheese
½ cup coconut milk
Juice from a lemon
Rind from a lemon, finely grated
½ cup frozen raspberries
Extra raspberries and shredded coconut to sprinkle on top
Measuring cups and spoons
Large mixing bowl
20cm x 20cm baking tray
- Preheat the oven to 160°C. Add the coconut flour, shredded coconut, baking powder, cinnamon and stevia to a large mixing bowl. Mix to combine the ingredients.
- Add in the ricotta cheese, coconut milk, lemon juice, lemon rind and egg. Mix well to combine. Add in the raspberries and stir them through the mix.
- Spoon the mixture into a 20cm x 20cm baking tray lined with baking paper and spread it out evenly with the back of a spoon. Sprinkle the slice with extra raspberries and shredded coconut and bake for 30 minutes at 160°C. Allow the slice to cool completely before slicing. Store the slice in the fridge.