Preheat oven at 350 F.
In a large bowl, mix together until smooth and creamy:
- 1 tub (~ 425 g) ricotta cheese
- 1 cup Balkan style (Greek) yogurt
and then add and mix well:
- 1/3 cup agave syrup
- 1/3 cup whole wheat flour
- pure vanilla extract
- 2 eggs
- 1/2 cup raspberries
Pour batter into a 9 in (23 cm) round cake pan lined with parchment paper and buttered.
Bake for ~ 45-50 min. When done, remove from oven and let cool completely in pan.
Nutrients per 1 of the 6 servings: Calories: 248, Total Fat: 11.2g, Saturated Fat: 6.6g, Trans Fat: 0g, Cholesterol: 112 mg, Sodium: 216mg, Total Carb: 26.5g, Dietary Fiber: 1.4g, Sugars: 17.3g, Protein: 11.4g
Vitamin A: 9%, Vitamin C: 4%, Calcium: 18%, Iron: 3%