Today I wanted to share with you a refreshing and very light dessert.Perfect for anytime of the year but probably best when fruit is at its ripest, in Summer this is one delicious treat and it is almost guilt free.I use fat free yogurt and fat free ricotta cheese to make the filling, you can sweeten it to your taste, I usually use wild honey or some sugar if you prefer it.
Also I like to add some lemon juice and lemon zest from some tartness.
You can use any fruit you like but I’d recommend using berries that are in season or combination.
lemon zest and lemon juice of one lemon
sweeten with sugar or honey as desired
-butter and line a 9 inch springform pan with parchment paper
-Once baked let cool-cool the cake in the pan
Prepare Cake before putting the filling in
-Use parchment paper around inner perimeter of your cake pan to make sure you get a nice round shape once the filling mix hardens.
Something like this, but use a springfrom so you can remove the finished cake from the pan easily
Once you have the filling ready(recipe follows) spread it on the top of the cooled sponge cake