Baked Ricotta Cakes with Berry Sauce

Ingredients

Cakes

• 1 cup ricotta cheese
• 2 egg whites, beaten
• 4 tbsp honey
• 1 tsp vanilla essence
• fresh mint leaves for garnish

Sauce

• 4 cups mixed fresh or frozen fruit
• (strawberries, raspberries, blackberries, cherries, etc)

Directions

Cakes

• Beat the egg whites
• Hand-mix the egg whites, ricotta cheese, honey and vanilla until smooth
• Lightly grease four ramekins
• Spoon the ricotta cheese mixture into the ramekins and level the tops
• Bake for 20 minutes

Sauce

• Save about 1/4 of the fruit for decoration
• Heat the rest of the fruit in a saucepan, with a little water if using fresh fruit
• Press the fruit through a sieve to strain out chunks and seeds
• Drizzle the sauce over the cakes, and decorate with the remaining fruit and mint leaves