Low-calorie ricotta and pear cake

If you’re after something new to try for dessert but still want to stick to the healthier options, definitely give this gluten-free, low-calorie dish a try! This tasty treat is just as good for your tastebuds as it is for your insides with better-for-you ingredients like Greek yoghurt, pear and gluten-free cornflour. Healthy snacks that taste great can often be hard to come by but this recipe definitely won’t be a let down! Why not pair it with a side of extra yoghurt or a hot cup of coffee to make sure you really appreciate all the different flavours that are mixed throughout this unique dish. Yum!

Ingredients

• 500g low-fat Greek yoghurt
• 1 large pear
• 1 lemon, rind grated, juiced
• 650g fresh ricotta
• 80g organic panela sugar
• 2 1/2 tablespoons gluten-free cornflour
• 1 teaspoon vanilla bean paste
• 1 teaspoon ground cinnamon
• 3 eggs

Method

1. Line fine sieve with 2 layers of muslin and place over bowl. Add yoghurt to sieve. Enclose in muslin and twist to secure. Place in fridge for 4 hours to drain.
2. Preheat oven to 150C. Grease and line base and side of a 22cm (base) springform cake pan with baking paper. Halve pear. Reserve 1 half. Peel, core. Chop remaining half. Add chopped pear and 2 tsp lemon juice to jug. Use stick blender to process until smooth.
3. Process ricotta, sugar, cornflour, vanilla, cinnamon, lemon rind, 1 tbs lemon juice, strained yoghurt and pear mixture in food processor until smooth, scraping down sides occasionally.
4. Next, add in eggs, 1 at a time, processing until just combined. Pour into prepared pan.
5. Halve remaining pear. Remove core and discard. Thinly slice pear quarters. Lightly brush with lemon juice to prevent discolouration. Place on top of batter, overlapping slightly in a circle. Bake for 45 minutes or until just set in the centre.
6. Turn off oven. Cool in oven, with door slightly ajar, for 20 minutes. Transfer pan to wire rack to cool completely. Place in fridge for 3 hours to chill. Serve.