Baked strawberries with sweet ricotta cream
PersonalPoints™ per serving
Here's an easy to make, colorful dish that's an ideal dessert to whip together for the 4th of July, considering the complementary colors. It's a baked treat that features very sweet strawberries, blueberries, and lemon juice, as well as fat-free ricotta cheese. This dessert is perfect to serve at the end of a party any time of year, as guests will love the individual servings in their own soufflé dishes. Gently folding the strawberry purée into the egg whites leads to a fluffy, light texture after baking, so be sure to use a delicate hand. If your strawberries aren’t very sweet, you can substitute 1 cup of puréed fresh raspberries or blackberries and sweeten with a little bit of sugar to taste.
2 cup(s), very sweet, hulled and sliced
¼ cup(s), divided
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 fold strawberry puree into egg whites; spoon into prepared soufflé dishes. Place 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.