Photo of Baked Strawberries with Sweet Ricotta Cream by WW

Baked Strawberries with Sweet Ricotta Cream

Points® value
Total Time
25 min
15 min
10 min
If you can't find very sweet strawberries, substitute one cup of puréed fresh raspberries or blackberries in their place and sweeten to taste.



2 cup(s), very sweet, sliced

Sugar substitute

¼ cup(s), divided

Cooking spray

2 spray(s), (5 one-second sprays per serving)

Egg whites

4 serving(s), large

Fresh lemon juice

1 tsp(s)

Fat-free ricotta cheese

½ cup(s)


¼ cup(s)


  1. Preheat oven to 375°F.
  2. Combine strawberries and 3 tablespoons of sugar substitute in a blender container; puree and set aside.
  3. Lightly coat six 8-oz soufflé dishes with cooking spray. Dust sides of soufflé dishes with 2 teaspoons of sugar substitute; set aside.
  4. Combine egg whites and lemon juice in bowl of an electric mixer. Beat egg whites until stiff peaks form; do not beat until dry. Gently spoon strawberry puree into egg whites and fold in. Spoon strawberry mixture into prepared soufflé dishes. Place soufflé dishes on a baking sheet and bake until puffed and firm, about 10 minutes; remove from oven.
  5. Stir remaining teaspoon of sugar substitute into ricotta cheese. Top each soufflé dish with about 1 1/2 tablespoons of sweetened ricotta cheese; sprinkle with blueberries and serve immediately.