Baked Strawberries with Sweet Ricotta Cream
2 cup(s), raw, very sweet, sliced
¼ cup(s), divided
2 spray(s), (5 one-second sprays per serving)
4 egg white(s), large
Fresh lemon juice
Fat-free ricotta cheese
- Preheat oven to 375°F.
- Combine strawberries and 3 tablespoons of sugar substitute in a blender container; puree and set aside.
- Lightly coat six 8-oz soufflé dishes with cooking spray. Dust sides of soufflé dishes with 2 teaspoons of sugar substitute; set aside.
- 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.
- 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.