Kim McCosker's Baked Ricotta Pies with Blueberry Coulis
Baked Ricotta Pies with Blueberry Coulis www.4ingredients.com.au
• 2 egg whites
• 4 tablespoons (100g) honey
• 250g reduced-fat ricotta cheese
• 1 cup (150g) frozen blueberries, thawed
Preheat the oven to 180°C. Beat the egg whites until stiff peaks form. Add 3 tablespoons of honey and the ricotta cheese and mix to combine. Using a 1⁄2-cup measure, spoon the mixture into 6 cups of a silicone (or other nonstick) muffin tray. Bake for 15 minutes or until the little pies rise and are golden. Meanwhile, in a small saucepan, heat the berries and 1 tablespoon water over low heat until the berries are softened. Stir in remaining honey and simmer for 5 to 6 minutes or until syrupy. Serve the pies drizzled with the ‘oh so yummy’ blueberry coulis!
WT This also works pouring the mixture into a 20cm paper-lined cake tin, bake for 30 to 40 minutes or until the pie rises and is golden. Simply slice into wedges to serve.
Total Fat 3.1g
Saturated Fat 2.2g
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