Berry Ricotta Dessert April 9, 2008

 

I made lasagna the other day and ended up with leftover ricotta cheese so I went on a search, like usual, to find something to make with the leftovers.  There are always other Italian dishes that I could have made but I wanted something people don’t think of making ricotta cheese with often.  I found this recipe on DK’s Culinary Bazaar, thought it looked good and decided to give it a whirl.  This was a very nice light dessert with just the right amount of sweetness from the honey.  Instead of adding more honey to the berry sauce, I added sugar free syrup which minimized the tartness.

Berry Ricotta Dessert

(Recipe from:  DK’s Culinary Bazaar)

• 1 generous cup ricotta cheese ( I used fat free)
• 2 egg whites, beaten
• 4 tbsp honey, plus extra to taste
• 1 tsp vanilla extract
• 4 cups mixed fresh/frozen berries

 

Preheat oven to 350 degrees.  Place the ricotta cheese in a bowl and break it with a spoon.  Add the beaten egg, honey and vanilla extract and mix till the mixture is smooth.

 

Lightly grease 4 ramekins.  Spoon the mixture into the ramekins and level the top.

 

Bake them for 20 minutes (mine took 30-40) or until ricotta are risen and golden. 

 

While you are waiting for them to bake, place the fruits in a saucepan with a little water (no water if you are using frozen) and heat it gently until softened.  Add honey or syrup to taste and let cool.