Ricotta (pronounced [riˈkɔtta] in Italian) is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of cheese. Like other whey cheeses, it is made by coagulating the proteins that remain after the casein has been used to make cheese, notably albumin and globulin.
600 g [1,3 lb] wedge ricotta cheese
½ cup reduced fat vanilla yogurt
3 eggs, lightly beaten
¼ cup caster sugar
2 teaspoons vanilla extract
600 g [1,3 lb] citrus fruit eg. oranges,
ruby grapefruit, mandarins
1 star anise
mint leaves, to decorate
¾ cup reduced fat vanilla yogurt, for serving
 In a food processor, combine ricotta, yogurt, eggs, sugar and vanilla until very smooth and creamy. Pour into a baking paper lined 23-24cm spring form tin. Bake at 150° C / 300° F for 30 minutes or until just firm, turn off oven and allow tart to cool in the oven for 1 hour, stand at room temperature for 30 minutes and then refrigerate until cold.
 Peel and segment the citrus fruits over a bowl to collect the juice, then squeeze any remaining juice out of the leftover membrane. Place the juice and star anise in a small saucepan and boil until slightly reduced and thickened. Pour the hot syrup over the segments and chill until required.
 Remove tart from the tin and place on a serving platter, top with fruit, syrup and mint leaves. Serve slices of the tart with extra yogurt dolloped on the side.