Baked Strawberries with Sweet Ricotta Cream
- Total Time
A colorful dish for July 4th. If you’re strawberries aren’t very sweet, substitute 1 cup of pureed fresh raspberries or blackberries and sweeten to taste.
strawberries2 cup(s), very sweet, hulled and sliced
sugar substitute¼ cup(s), divided
cooking spray2 spray(s)
egg white(s)4 large
fresh lemon juice1 tsp
fat-free ricotta cheese½ cup(s)
fresh blueberries¼ cup(s)
- 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.