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Kim McCosker's Baked Ricotta Pies with Blueberry Coulis


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Baked Ricotta Pies with Blueberry Coulis    www.4ingredients.com.au 

 

Serves 4

• 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.

Per Serving

Energy 667.3kJ 

Total Fat 3.1g 

Saturated Fat 2.2g 

Sodium 140.8mg 

Carbohydrate 26.4g 

Fibre 0.7g

Featured in 4 Ingredients Diabetes, Page 120

 

 


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