Lemon, blueberry and ricotta loaf
Ingredients
Cooking spray
125g Pantalica Light Smooth Ricotta
50g light margarine, melted
2 x 60g eggs, lightly whisked
Zest and juice of 1 lemon
1 tsp vanilla extract
160g (2⁄3 cup) caster sugar
160g (1 cup) wholemeal self-raising flour
50g (1⁄3 cup) plain flour
125g punnet blueberries
Method
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Preheat oven to 170°C (fan-forced). Spray a 5.5cm deep 9cm x 19cm (base measurement) loaf tin with cooking spray. Line tin with baking paper, allowing paper to overhang sides.
2. Put ricotta, margarine, eggs, lemon zest and juice, vanilla extract and sugar in a large bowl and whisk to combine. Put flours in a small bowl and toss in blueberries. Add flour mixture to ricotta mixture, stirring to combine.
3. Spoon mixture into prepared pan and smooth down surface. Bake for 45 minutes or until golden and a skewer inserted into the centre comes out clean. Set aside in pan for 10 minutes. Turn loaf out onto a wire rack and slice into 12 pieces. Serve warm or cold.
Nutrition Info PER SERVE 631kJ, protein 4g, total fat 2.8g (sat. fat 0.8g), carbs 27g, fibre 2g, sodium 127mg • Carb exchanges 1¾ • GI estimate medium
