Ricotta-Strawberry Breakfast Cakes


Almost everyone loves fresh strawberries, and this unusual breakfast offering makes the most of this warm-weather fruit.Accent the cakes with a fruit or maple syrup and a sprinkling of confectioners’ sugar, if you want. To accompany them, offer a bowl of strawberries lightly dusted with confectioners’ sugar, chilled raspberry or other fruit juice and hot green tea.

  • SERVINGServings


  • 2 large eggs
  • 1 cup low-fat ricotta cheese
  • 1/3 to 1/2 cup confectioners’ sugar
  • 2 Tbs. cornstarch
  • 1 tsp. lemon extract
  • 1 cup fresh sliced strawberries plus extra for garnish


  1. Preheat oven to 400F. Spray 4 3/4-cup glass baking cups with nonstick cooking spray, and set aside.
  2. Beat eggs in a bowl until foamy. Stir in ricotta cheese, sugar, cornstarch and lemon extract, and blend well. Stir in strawberries, taking care not to crush. Fill each cup about two-thirds full.
  3. Bake for about 20 minutes, or until tops are lightly browned. Remove from oven, and serve hot with extra strawberries and toppings of your choice.

Nutrition Information

  • Serving Size: Serves 4
  • Calories: 210
  • Carbohydrate Content: 19 g
  • Cholesterol Content: 140 mg
  • Fat Content: 10 g
  • Protein Content: 9 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 270 mg
  • Sugar Content: 12 g