PREP + COOK TIME 10 MINUTES (+ FREEZING) SERVES 2
1 tablespoon cocoa powder
¼ cup (40g) icing sugar
1 egg, separated
¼ cup (70g) low-fat ricotta
100g fresh mixed berries
1 Lightly grease a ¾-cup (180ml) rectangular pan. Line base and two long sides with baking paper, extending paper 2cm above edges.
2 Whisk sifted cocoa and icing sugar, egg yolk and ricotta in a small bowl until smooth.
3 Beat egg white in a small bowl with an electric mixer until soft peaks form; fold through chocolate mixture, in two batches. Spoon into pan hole. Freeze for 4 hours or overnight.
4 Remove pan from freezer 10 minutes before serving. Cut in half and serve topped with berries. Per serving 5.3g total fat (2.5g saturated fat); 812kJ (194 cal); 27.3g carbohydrate; 8.8g protein; 2.9g fibre; 122mg sodium