Zutaten für Baked Ricotta Cakes With Berry Sauce
- 15 ounces ricotta cheese
- 2 large egg whites
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 2 1/4 cups mixed berries
- 2 tablespoons water
- Nonstick cooking spray or softened butter
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Zubereitung von Baked Ricotta Cakes With Berry Sauce
- Preheat oven to 350°F (180°C).
- In a medium bowl, gently break up 15 ounces (425g) of ricotta cheese with a wooden spoon.
- Add 2 large egg whites (beaten until stiff peaks form), 2 tablespoons of honey, and 1 teaspoon of vanilla extract.
- Mix thoroughly until smooth and well combined. Be careful not to overmix.
- Lightly grease four 6-ounce ramekins.
- Spoon the ricotta mixture evenly into the prepared ramekins.
- Bake for 20-25 minutes, or until the ricotta cakes are risen and golden brown.
- While the cakes are baking, prepare the berry sauce.
- Set aside about 1/4 cup of mixed berries for garnish.
- In a small saucepan, combine the remaining 2 cups of mixed berries with 2 tablespoons of water.
- Heat gently over medium-low heat until the berries have softened, about 5-7 minutes.
- Remove from heat and let cool slightly.
- Transfer the cooled berry mixture to a blender or food processor and blend until smooth.
- Once the ricotta cakes are baked, let them cool for a few minutes before carefully removing them from the ramekins.
- Serve the warm ricotta cakes topped with the berry sauce and reserved berries.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
37g
Fat
51g
Carbs
12g
