Low Carbohydrate Desserts Recipes - Baked Ricotta Cakes with Red Sauce Recipe

Ingredients

Serve 4

• 250g/9oz/ generous 1 cup ricotta cheese

• 2 egg whites, beaten

• 30ml/2 tbsp clear honey, plus extra to taste

• 5ml/1 tsp vanilla essence (extract)

• 450g/1lb/4 cups mixed fresh or frozen fruit, such as strawberries, raspberries, blackberries and cherries

• fresh mint leaves, to decorate (optional)

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Method:

1. Preheat the oven to 180°C/350°F/Gas 4. Place the ricotta cheese in a bowl and break it up with a wooden spoon.

2. Add the beaten egg whites, honey and vanilla essence and mix thoroughly until the mixture is smooth and well combined.

3. Lightly grease four ramekins. Spoon the  ricotta mixture into the ramekins and level the tops. Bake for 20 minutes, or until the ricotta cakes are risen and golden.

4. Meanwhile, make the fruit sauce. Reserve about a quarter of the fruit for decoration. Place the rest of the fruit in a pan, with a little water if the fruit is fresh, and heat gently until softened.

5. Remove the pan from the heat and leave to cool slightly. Remove any cherry pits, if using cherries. Press the fruit through a sieve, then taste and sweeten with honey if it is too tart.

6. Serve the sauce, warm or cold, with the  ricotta cakes. Decorate with the reserved berries and mint leaves, if using.

COOK'S TIP : If using frozen fruit for the sauce, there is no need to add extra water because there are usually plenty of  crystals clinging to the berries. Adding extra water may make the sauce too runny.