Raspberry&Ricotta Delight
Light, creamy, and bursting with fresh berry flavor — this Ricotta Raspberry Casserole is the perfect balance of sweet and tangy. Made with simple ingredients and ready in no time, it’s an easy feel-good treat for breakfast or dessert!
Cook Time
40 minutes
Ingredients
Calories
450
Serves
2
- Ricotta cheese 420-450 g
- Eggs 2-3 pcs
- Sugar / Sweetener (to taste) 50-75 g
- Corn Starch 1-2 tsp
- Orange (zest) ½-1 pc
- Raspberries (fresh/frozen) 30-50 g
Instructions
- In a large bowl, mix the ricotta and eggs until smooth.
- In a small bowl, combine the sugar (or sweetener) and cornstarch until well blended.
- Combine both mixtures and add the orange zest — mix thoroughly.
- Carefully fill the baking molds with the cheese mixture and sprinkle raspberries on top.
- Bake for 20–40 minutes (depending on the size of the baking molds and your oven) at 200°C / 400°F.
- It tastes best chilled!
Notes
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At the beginning of the preparation, it's best if all ingredients are at room temperature.
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Don't ignore the zest of a fresh orange – it adds a fragrant citrus note.
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You can use any berries you like, depending on your preferences.
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Don't overbake the casserole – once the center is set, take it out and let it cool! This way, the dessert will be tender and light.
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It tastes best after it has fully cooled! *So you can make it in the evening, and a delicious breakfast will await you in the morning.
