Raspberry-Topped Ricotta Cakes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Individual low-fat cheesecakes. Cakes can be baked ahead and chilled for an hour or two; remove from fridge 1/2 hour before serving.From The Volumetrics Eating Plan. Ingredients:
1 cup fat-free ricotta cheese |
2 egg whites, beaten |
1 teaspoon honey |
1 1/2 cups frozen unsweetened raspberries, thawed |
2 tablespoons sugar |
1/2 teaspoon orange liqueur or 1 tablespoon orange juice |
Directions:
1. Preheat oven to 350 degrees.
2. Place ricotta in bowl, break it up, add the egg whites and honey, mix well until smooth.
3. 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.
4. For sauce, puree all ingredients in blender or food processor.
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