NEW CASTLE —
with Sweet Ricotta Cream
- 2 cups strawberries, very sweet, hulled and sliced
- 1/2 cup sugar (or equal sugar sub), divided
- Cooking spray
- 4 large egg whites
- 1 teaspoon fresh lemon juice
- 1/2 cup fat-free ricotta cheese
- 1/4 cup fresh blueberries
Preheat oven to 375 degrees.
Combine strawberries and ? cup of sugar (or sugar sub equivalent) in a blender container; puree and set aside.
Lightly coat six 8-oz soufflé dishes with cooking spray. Dust with sugar or sugar sub; 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 fold strawberry puree into egg whites; spoon into prepared soufflé dishes. Place dishes on a baking sheet and bake until puffed and firm, about 10 minutes; remove from oven.
Stir remaining sugar into ricotta cheese. Top each soufflé dish with about 1 ? tablespoons of sweetened ricotta cheese; sprinkle with blueberries and serve immediately.