Recipes - Baked Strawberries with Sweet Ricotta Cream

I made this dessert for my family over the summer and it was a big hit. It's really easy to make and super delicious!

 

Course: desserts

PointsPlus™ Value:    2

Servings:  6

Preparation Time:  15 min

Cooking Time:  10 min

Level of Difficulty:  Moderate

Ingredients

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

1/4 cup(s) sugar substitute, divided  

2 spray(s) cooking spray  

4 large egg white(s)  

1 tsp fresh lemon juice  

1/2 cup(s) fat-free ricotta cheese  

1/4 cup(s) fresh blueberries  

Instructions

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.