1 cup light ricotta cheese (8 oz/250 g)
⅓ cup (80 mL) vegetable oil
1¼ cups (310 mL) granulated sugar
2 large eggs
2 tsp (10 mL) pure vanilla extract
1½ cups (375 mL) all-purpose flour
2 tsp (10 mL) baking powder
½ tsp (2.5 mL) baking soda
¾ cup (185 mL) 2% plain yogurt
1 cup blueberries or blackberries
½ cup (125 mL) packed brown sugar
½ tsp (2.5 mL) ground cinnamon
Preheat the oven to 350°F (175°C). Spray a 9-inch (23 cm) Bundt pan with cooking oil.
Beat the ricotta, oil and granulated sugar in a large bowl or food processor. Add the eggs and vanilla, mixing well.
Combine the flour, baking powder and baking soda in a separate bowl. Add the flour mixture to the cheese mixture in batches, alternating with the yogurt. Mix just until everything is incorporated. Stir in the berries carefully. Pour half the batter into the prepared pan.
Combine the brown sugar and cinnamon in a small bowl. Sprinkle half the sugar mixture over the batter in the pan. Add the remaining batter and top with the remaining sugar mixture.
Bake in the center of the oven for 35 to 40 minutes or until a tester inserted in the center comes out dry.
Cool the cake in the pan on a rack. When it’s completely cool, invert it carefully onto a serving plate.
Nutrition information per serving
Protein 5 g
Carbohydrates 36 g
Fiber 2 g
Total fat 7 g
Saturated fat 2 g
Cholesterol 22 mg