Raspberry-Topped Ricotta Cakes

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Total Time
10 mins
30 mins

Individual low-fat cheesecakes. Cakes can be baked ahead and chilled for an hour or two; remove from fridge 1/2 hour before serving.From The Volumetrics Eating Plan.

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  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.