Ingredients

　　400g ricotta

　　125g reduced-fat cream cheese

　　2 eggs

　　1/4 cup (60ml) lemon juice

　　2 teaspoons vanilla extract

　　1 tablespoon rice flour

　　1/2 cup (110g) caster (superfine) sugar

　　Fresh berries, to serve

　　Preheat oven to 160°C (325°F). Place the ricotta, cream cheese, egg, lemon juice, vanilla, rice flour and sugar in a food processor and process until smooth. Spoon the mixture into a 20cm x 30cm slice tin lined with non-stick baking paper. Bake for 20 minutes or until firm. Refrigerate until cold. Top with fresh berries to serve.

　　Buy the full book from HarperCollins or from Amazon.Recipe from Fresh and Light, by Donna Hay, Copyright © 2014, published by HarperCollins.