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 taste1 tsp vanilla extract4 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.