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Photo of Baked Strawberries with Sweet Ricotta Cream by WW

Baked Strawberries with Sweet Ricotta Cream

1
Points® value
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
6
Difficulty
Moderate
If you can't find very sweet strawberries, substitute one cup of puréed fresh raspberries or blackberries in their place and sweeten to taste.

Ingredients

Strawberries

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)

Blueberries

¼ cup(s)

Instructions

  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.

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