Baked Ricotta with Blueberry Sauce

Baked Ricotta with Blueberry Sauce

Posted by Kim McCosker on

Baked Ricotta with Blueberry Sauce

Serves 4 Servings


  • 2 egg whites
  • 6 tablespoons (120g) honey
  • 1 generous cup ricotta cheese
  • 2 cups frozen blueberry thawed


  • 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.

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