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Raspberry-Topped Ricotta Cakes

These delicious individual cheesecakes have only a few ingredients and no measurable fat.


1 cup nonfat ricotta

2 beaten egg whites

1/3 tablespoons honey

For Raspberry Sauce (follows)

1. Preheat the oven to 350 degrees.

2. Place the ricotta in a bowl and break it up with a wooden spoon. Add the egg whites and honey and mix until smooth.

3. Lightly coat 4 3-inch ramekins with cooking spray and divide the ricotta mixture among them. Place the ramekins on a baking sheet and bake for 30 minutes. Place the ramekins on a wire rack for 30 minutes.

4. Run a knife around the edges of the ramekins and unmold the cakes onto 4 dessert plates. Spoon 2 tablespoons of the Raspberry Sauce around and over each cake.

Yield: 4 servings.

Nutritional Information Per Serving. Calories: 165. Energy Density: 1.1.

Carbohydrate: 30g. Fat: 0 g. Protein: 11 g. Fiber: 1 g.

Cook's Note: The cakes can be made ahead and chilled in the refrigerator for an hour or two. Remove from the refrigerator 30 minutes prior to serving.

For Raspberry Sauce

1½ cups unsweetened frozen raspberries, thawed

2 tablespoons sugar

½ teaspoon orange liqueur or 1 tablespoon orange juice

Puree all the ingredients.

Yield: 8 servings of 2 tablespoons each.

Nutritional Information Per Serving. Calories: 20. Energy Density: 0.80.

Carbohydrate: 5 g. Fat: 0 g. Protein: 0 g. Fiber: 0 g.

Cook's Note: Other frozen berries can be substituted for the raspberries. To produce a clearer sauce and eliminate the seeds, force the raspberry mixture through a fine sieve into a bowl.

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Barbara Rolls