Raspberry-topped Ricotta Cakes

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 cup fat-free ricotta cheese
• 2 egg whites, beaten
• 1 teaspoon honey
• 1 1/2 cups frozen unsweetened raspberries, thawed
• 2 tablespoons sugar
• 1/2 teaspoon orange liqueur or 1 tablespoon orange juice

Recipe

• 1 preheat oven to 350 degrees.
• 2 place ricotta in bowl, break it up, add the egg whites and honey, mix well until smooth.
• 3 pour into 4 6-ounce ramekins that have been lightly coated with cooking spray. place ramekins on a baking sheet, bake for 30 minutes. cool ramekins on a wire rack for 30 minutes. run a knife around the edges of the ramekins and un-mold onto 4 dessert plates. spoon 2 tablespoons of the raspberry sauce over and around each cake.
• 4 for sauce, puree all ingredients in blender or food processor.