Raspberry-Topped Ricotta Cakes

Total Time
Prep 10 mins
Cook 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.

Ingredients Nutrition


  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.