Baked Strawberries with Sweet Ricotta Cream

Total Time
25 min
15 min
10 min
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.



2 cup(s), very sweet, hulled and sliced

sugar substitute

¼ cup(s), divided

cooking spray

2 spray(s)

egg white(s)

4 large

fresh lemon juice

1 tsp

fat-free ricotta cheese

½ cup(s)

fresh blueberries

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.

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