Raspberry Ricotta SliceSubmitted by: ILOVEROSES
100 g softened unsalted butter
1/4 cup castor sugar
1 cup self raising flour, sifted
1.5 cups frozen raspberries
500 g fresh ricotta cheese
1/2 cup Greek F.F. yogurt
1 tsp vanilla extract
1/2 cup castor sugar
2 extra large eggs
You can use a bit less castor sugar in the top.
For base: Beat butter and sugar together in a medium bowl until creamy. Fold in flour to form a soft dough and press into base of lined 28cm x 18cm slice pan.
2). Scatter over raspberries.
Beat remaining ingredients together in a bowl and pour over the raspberries. Bake for 50-60 min until just firm and slightly golden. Cool in pan.
3). Top with extra fresh raspberries (optional).
Dust with icing sugar to serve. (optional)
Cut into squares.
Serving Size: Makes 28 1.5 inch pieces
Number of Servings: 28
Recipe submitted by SparkPeople user ILOVEROSES.