Strawberry ricotta cakes recipe

Source: Recipe and image kindly provided by Diabetes Australia.

50 mins
8 people


  • 500g low-fat ricotta
  • 3 tablespoons caster sugar
  • 3 eggs
  • 1 teaspoon lemon rind
  • 250g fresh strawberries


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

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