Ingredients

Base:

100g butter, softened

1/4 cup caster sugar

1 cup self-raising flour, sifted

Top:

1 1/2 cups frozen raspberries (i use the whole 500g box from Coles)

500g fresh ricotta cheese

1/2 cup Greek yogurt

1 teaspoon vanilla essence

1/2 cup caster sugar

2 extra large eggs

Preparation

  1. Preheat oven to 170C
  2. For base - beat butter and sugar together until creamy. Fold in flour to form a soft dough and press into base of lined brownie/slice pan
  3. Scatter over raspberries.
  4. Top- beat remaining ingredients together and pour over raspberries and base.
  5. Bake for 50-60 min until just firm and slightly golden. Top with extra raspberries…and dust with icing sugar to serve.