Light Ricotta Cake with Strawberries Recipe
Light Ricotta Cake with Strawberries Recipe is a soft, fluffy, and delicious dessert made with ricotta cheese, fresh strawberries, and a touch of vanilla. This easy, low-carb, and sugar-free cake is perfect for breakfast, brunch, or a healthy dessert option. Bake this light ricotta cake in just 30 minutes and enjoy a guilt-free treat!
Light Ricotta Cake with Strawberries Recipe is a soft, airy, and naturally sweet dessert, perfect for any occasion. Made with creamy ricotta cheese, fluffy whipped egg whites, and a touch of vanilla, this cake has a delicate texture and a mildly sweet flavor. The addition of fresh strawberries not only enhances its visual appeal but also provides a juicy, fruity contrast to the rich and creamy base. Light yet satisfying, this cake is ideal for breakfast, brunch, or a guilt-free dessert. Enjoy it warm or chilled for a delightful treat!
Ingredients
Nutritional Information
- Calories: 180
- Protein: 10g
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 4g
- Sodium: 150mg
- Cholesterol: 100mg
Directions
1. Step
In a large bowl, whisk together the egg yolks, ricotta cheese, stevia, semolina, and vanilla extract until smooth and well combined.
2. Step
In a separate clean bowl, beat the egg whites with salt using a hand mixer until stiff peaks form.
3. Step
Gently fold the whipped egg whites into the ricotta mixture until fully incorporated. Be careful not to deflate the batter.
4. Step
Pour the batter into a greased 8-inch (21 cm) baking dish. Arrange the halved strawberries on top. Bake in a preheated oven at 380°F (190°C) for 20–25 minutes, or until golden brown and set.
5. Step
Let the cheesecake cool slightly before slicing. Enjoy warm or chilled!
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