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
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

Sugar substitute

¼ cup(s), divided

Cooking spray

2 spray(s)

Egg whites

4 large

Fresh lemon juice

1 tsp

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 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.
  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.