Raspberry-Topped Ricotta Cakes

1. 1

   Preheat oven to 350 degrees.

2. 2

   Place ricotta in bowl, break it up, add the egg whites and honey, mix well until smooth.

3. 3

   Pour into 4 6-ounce ramekins that have been lightly coated with cooking spray.

4. 4

   Place ramekins on a baking sheet, bake for 30 minutes.

5. 5

   Cool ramekins on a wire rack for 30 minutes.

6. 6

   Run a knife around the edges of the ramekins and un-mold onto 4 dessert plates.

7. 7

   Spoon 2 tablespoons of the raspberry sauce over and around each cake.

8. 8

   For sauce, puree all ingredients in blender or food processor.

* Per serving · 4 servings · Values may vary.

No additional tips available.