Name: Raspberry Ricotta Mug Cake
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 4 tablespoons all-purpose flour -; 3 tablespoons sugar -; 3/4 teaspoon baking powder -; 1/4 cup whole-milk ricotta cheese -; 3 tablespoons half-and-half cream, divided -; 1 tablespoon canola oil -; 1 tablespoon fresh lemon juice -; 6 fresh raspberries, chopped -; 2 tablespoons confectioners' sugar -; Optional: Fresh basil or mint leaves and raspberries -

Ingredients for - Raspberry Ricotta Mug Cake

1. 4 tablespoons all-purpose flour

2. 3 tablespoons sugar

3. 3/4 teaspoon baking powder

4. 1/4 cup whole-milk ricotta cheese

5. 3 tablespoons half-and-half cream, divided

6. 1 tablespoon canola oil

7. 1 tablespoon fresh lemon juice

8. 6 fresh raspberries, chopped

9. 2 tablespoons confectioners' sugar

10. Optional: Fresh basil or mint leaves and raspberries

How to cook deliciously - Raspberry Ricotta Mug Cake

1 . Stage

In a small bowl, stir together flour, sugar and baking powder. Stir in ricotta, 2 tablespoons half-and-half, oil and lemon juice until just combined. Top with chopped raspberries; stir to combine. Spoon into a 16-oz. ramekin or microwave-safe mug.

2 . Stage

Microwave on high until set, 2 to 3 minutes. Stir together confectioners' sugar and remaining 1 tablespoon half-and-half; drizzle over warm cake. Garnish if desired. Serve immediately.