Orange and Cranberry Ricotta Loaf

First bags of cranberries on markets and my first fall bake. Easy-cheesy ricotta cake with orange zest and cranberries. No oil or butter. Inspired by Eat Good 4 Life Blog.


Yield: 10 servings

1 cup all-purpose flour
1 tsp. baking powder
1/2 cup brown sugar (I used granulated)
1 cup ricotta cheese, I used non-fat
2 eggs (I used Better-n-egg cup)
1/4 cup low fat milk
zest of half orange
1/2 cup fresh cranberries

Preheat oven to 350 F degrees. Spray with cooking spray loaf pan.

Combine eggs, sugar, ricotta cheese and orange zest. Add flour, mixed with baking power, and milk. Add cranberries and mix well. Pour into loaf pan and bake for about 45 minutes.

1 serving is about 100 calories

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