Baked Ricotta with Blueberry Sauce
Serves 4 Servings
Ingredients
- 2 egg whites
- 6 tablespoons (120g) honey
- 1 generous cup ricotta cheese
- 2 cups frozen blueberry thawed
Instructions
- Preheat oven to 180C.
- In a dry, clean bowl beat the egg whites with an electric mixer until stiff peaks form.
- Mix through 4 tablespoons honey and ricotta cheese.
- Once combined, pour into a small, baking paper lined, oven-proof dish and bake for 40 minutes or until the pie rises and is golden.
- Meanwhile, place the berries in a small frying pan and heat gently until softened.
- Stir through 2 tablespoons honey and allow to simmer for 20 minutes.
- Serve blueberry sauce over ricotta pie wedges.