Rasberry Ricotta Slice

• 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

1. 1. Preheat oven to 170C
2. 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. 3. Scatter over raspberries.
4. 4. Top- beat remaining ingredients together and pour over raspberries and base.
5. 5. Bake for 50-60 min until just firm and slightly golden. Top with extra raspberries...and dust with icing sugar to serve.

butter, caster sugar, flour, frozen raspberries, greek yogurt, vanilla essence, caster sugar, eggs

Taken from www.epicurious.com/recipes/member/views/rasberry-ricotta-slice-51712821 (may not work)