Directions:
- Preheat oven to 350 degrees.
- Place ricotta in bowl, break it up, add the egg whites and honey, mix well until smooth.
- Pour into 4 6-ounce ramekins that have been lightly coated with cooking spray. Place ramekins on a baking sheet, bake for 30 minutes. Cool ramekins on a wire rack for 30 minutes. Run a knife around the edges of the ramekins and un-mold onto 4 dessert plates. Spoon 2 tablespoons of the raspberry sauce over and around each cake.
- For sauce, puree all ingredients in blender or food processor.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 213.78 Kcal (895 kJ) | ||
| Calories from fat | 15.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.76g | 3% | |
|---|---|---|---|
| Cholesterol | 17.39mg | 6% | |
| Sodium | 103.48mg | 4% | |
| Potassium | 166.33mg | 4% | |
| Total Carbs | 38.63g | 13% | |
| Sugars | 28.27g | 113% | |
| Dietary Fiber | 4.13g | 17% | |
| Protein | 10.64g | 21% | |
| Vitamin C | 17mg | 28% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 236.7mg | 24% | |
| Amount Per 100 g | |||
| Calories | 119.69 Kcal (501 kJ) | ||
| Calories from fat | 8.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.99g | 3% | |
|---|---|---|---|
| Cholesterol | 9.74mg | 6% | |
| Sodium | 57.93mg | 4% | |
| Potassium | 93.12mg | 4% | |
| Total Carbs | 21.63g | 13% | |
| Sugars | 15.83g | 113% | |
| Dietary Fiber | 2.31g | 17% | |
| Protein | 5.96g | 21% | |
| Vitamin C | 9.5mg | 28% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.7mg | 7% | |
| Calcium | 132.5mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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