Prep/Total Time: 15 min.
Updated: Sep. 27, 2023
4 tablespoons all-purpose flour3 tablespoons sugar3/4 teaspoon baking powder1/4 cup whole-milk ricotta cheese3 tablespoons half-and-half cream, divided1 tablespoon canola oil1 tablespoon fresh lemon juice6 fresh raspberries, chopped2 tablespoons confectioners’ sugarOptional: Fresh basil or mint leaves and raspberries
In a small bowl, stir together flour, sugar and baking powder. Stir in ricotta, 2 tablespoons half-and-half, oil and lemon juice until just combined. Top with chopped raspberries; stir to combine. Spoon into a 16-oz. ramekin or microwave-safe mug. Microwave on high until set, 2 to 3 minutes. Stir together confectioners’ sugar and remaining 1 tablespoon half-and-half; drizzle over warm cake. Garnish if desired. Serve immediately.
1 cake: 601 calories, 25g fat (8g saturated fat), 48mg cholesterol, 459mg sodium, 84g carbohydrate (58g sugars, 2g fiber), 12g protein.