Baked Ricotta with Berries

By Tonya_Speed

NUTRITION per serving: 365 Calories; 2g Fat; 13g Protein; 80g Carbohydrate; 8g Dietary Fiber; 25mg Cholesterol; 318mg Sodium. Exchanges: 1 1/2 Lean Meat; 4 Fruit; 1 Other Carbohydrate.

Ingredients

• 1/2 cup low fat ricotta cheese
• 1 egg white, beaten
• 2 tablespoons honey (plus additional)
• 1 cup frozen whole strawberries, (not in syrup) sliced, divided
• 1 cup frozen raspberries, (not in syrup), divided

Details

Servings 2
Adapted from savingdinner.com

Preparation

Step 1

Preheat oven to 350 degrees. Grease 2 individual serving sized ramekins.
In a mixing bowl stir together ricotta cheese, egg white and 2 tablespoons honey until ricotta is smooth and egg white and honey are totally incorporated into cheese.
Spoon ricotta mixture into ramekins and bake for about 20 minutes or until golden brown.
While ricotta is baking, set aside 2 tablespoons strawberries and 2 tablespoons raspberries. Place remaining fruit in saucepan over medium-low heat. Stir until fruit is heated through and softened. Be careful not to scorch.
Remove fruit from saucepan and place in sieve or food processor to make a puree or sauce. Add honey as desired to sweeten.
Remove ricotta from ramekins. Pour over sauce and garnish with remaining fruit.