Ingredients
The following ingredients have 4 Servings
- 200g malt biscuits, finely crushed
- 175g unsalted butter, melted
- 300g thick Greek-style yoghurt
- 3 eggs
- 3/4 firmly packed cup (170g) brown sugar
- 300g ricotta
- 2 tbs plain flour
- 1/3 cup (100g) dried blueberries
Instruction
- Preheat oven to 160°C. Grease and line the base and sides of a 20cm x 30cm lamington pan with baking paper.
- Combine biscuits and butter in a bowl. Press into base of pan. Chill for 15 minutes.
- In the same bowl, combine yoghurt, egg, sugar, ricotta and flour. Pour over biscuit base and scatter over berries. Bake for 30-35 minutes until set and slightly golden around edges. Cool, then chill until set.
