I went through two pregnancies and each one ended with a healthy, strong and cute boy. They also ended with +24 kg each. So after breastfeeding my boys, again each for 9 months, I went on diet, food, sport and massage. Since 23 years old, I've been constantly keeping an eye on my weight and I've been fighting kilos, desires and cravings everyday. I was always tall and thin and before getting pregnant I didn't need to think about losing weight (oh, the joy of youth!). More things to say about my weight gain and loss journey, but in later posts. The thing I want to highlight today is that (learned this over and over again on my own skin and brain) every time I wanted to lose weight by total restriction, I got frustrated and failed. One of my secrets in keeping things under control is balance and tricking the brain. The Ricotta Cake with fresh Raspberries and Mint Sauce is a wonderful tool as this recipe is low in carbs, fat and sugar, but high amount of protein which will give you strength and energy, make you feel full for a long time and also trick your brain with the "fake cake" treat. Ricotta Cake is very light, fresh, so easy to do and even easier to digest. Having a slice for breakfast or as a dessert after lunch will bring you so much joy, cut the frustration that a diet undoubtedly brings and will keep the brain happy. If by any chance you are not keeping a diet, my Ricotta Cake is still a Zelidecious idea for the entire family! 

Bake this cake the night before you want to serve as breakfast to have time to cool and enjoy in the morning!

Ingredients for 10-12 servings:

• 350 gr. ricotta
• 350 gr. Greek yogurt 
• 200 ml. semi skimmed milk
• 50 gr. flour
• 5 eggs
• 1/2 tsp vanilla powder/essence
• 10 gr. butter for greasing the pan
• 100 gr. raw sugar
• 200 gr. fresh raspberries 
• 1/2 bunch fresh mint leaves 
• 3 tbsp. maple syrup

Method:

1. Preheat oven at 180'C.
2. In a large bowl mix well the ricotta, greek yogurt, milk, flour, eggs, vanilla and sugar. 
3. Butter a medium round baking pan (23x5cm/9x2inches). 
4. Pour the cake batter in the buttered baking pan. Insert in the oven for 40-45 min, until golden-brown outside. 
5. Take out of the oven and leave to cool in tha pan for at least 1h.
6. Take out of the baking pan and either keep refrigerated overnight or prepare for serving.
7. For the mint sauce, using a hand blender, blend the mint leaves with the maple syrup. If you don't have a hand blender, make a mint paste by grounding the leaves in a mortar and pestle and after add the maple syrup.
8. Take the Ricotta Cake from the fridge, drizzle the mint sauce and decorate with fresh raspberries. Enjoy!