Baked ricotta with strawberries


Prep time3 hours
Meal categorySweets
Recipe sourceHealthy Food Guide


A light and simple treat to satisfy the sweet tooth.


300Gramfresh reduced-fat ricotta
1⁄4Cupicing sugar, plus 1 tsp extra
1Teaspoon (Metric)vanilla extract
1⁄4Teaspoon (Metric)ground cinnamon
1 egg
250Gramstrawberries (quartered)


  1. Preheat oven to 140°C. Line the base of 4 x 80ml-capacity (1/3 cup) ovenproof dishes.
  2. Place ricotta, sugar, vanilla, cinnamon and egg into a food processor and process until smooth. Spoon mixture into prepared dishes, cover with foil and place into a large, deep roasting tray.
  3. Pour boiling water into the tray until it reaches halfway up the dishes. Bake for 25 minutes, or until set. Remove dishes from water bath and cool. Transfer to the fridge to chill for 2–3 hours.
  4. Meanwhile, combine extra icing sugar and strawberries, then spoon over baked ricotta.


Nutrition Information
  • Energy: 699kJ
  • Calories: 167cal
  • Protein: 10.8g
  • Fat: 8.1g
  • Saturated fat: 4.7g
  • Carbohydrates: 12.7g
    • sugars: 12.7g
  • Dietary Fibre: 1.4g
  • Sodium: 164mg
  • Calcium: 199mg
  • Iron: 0.8mg

Kindly reproduced from Healthy Food Guide. For further recipes visit and to sign up to the e-newsletter. Or become a Nutrition Australia member to get 23% off a 12-month subscription. 


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