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Baked Strawberries w/Sweet Ricotta Cream




Source of Recipe


weightwatchers.com


Recipe Introduction



POINTS® Value | 1
Servings | 6


List of Ingredients




2 cups strawberries, very sweet, sliced
1/4 cup sugar substitute, divided
2 serving cooking spray (5 one-second sprays per serving)
4 large egg white(s)
1 tsp fresh lemon juice
1/2 cup fat-free ricotta cheese
1/4 cup blueberries



Recipe



Preheat oven to 375°F.


Combine strawberries and 3 tablespoons of sugar substitute in a blender container; puree and set aside.


Lightly coat six 8-oz soufflé dishes with cooking spray. Dust sides of soufflé dishes with 2 teaspoons of sugar substitute; set aside.


Combine egg whites and lemon juice in bowl of an electric mixer. Beat egg whites until stiff peaks form; do not beat until dry. Gently spoon strawberry puree into egg whites and fold in. Spoon strawberry mixture into prepared soufflé dishes. Place soufflé dishes on a baking sheet and bake until puffed and firm, about 10 minutes; remove from oven.


Stir remaining teaspoon of sugar substitute into ricotta cheese. Top each soufflé dish with about 1 1/2 tablespoons of sweetened ricotta cheese; sprinkle with blueberries and serve immediately.