Strawberry and ricotta cheese tart
1 x 3 second spray(s)
Biscuits, chocolate chip, reduced-fat
Reduced fat oil spread
70 g, melted
Low-fat ricotta cheese
2 cup(s), (520g)
Greek yoghurt, plain, low-fat, no added sugar
½ cup(s), (120g)
Fresh lemon rind
1 tbs, finely grated
500 g, sliced, to serve
- Lightly spray a 34cm x 11cm fluted tart tin with removable base with oil. Place cookies in a food processor and process until mixture resembles fine breadcrumbs. Add melted spread and process until just combined. Press mix evenly over base and sides of prepared tart tin. Refrigerate for 20 minutes.
- Place ricotta, yoghurt, caster sugar and lemon rind in a food processor and process until smooth. Spoon mixture over biscuit case, then cover and refrigerate for a further hour or until set. Remove tart from tin and serve topped with sliced strawberries.