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…
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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.
Ingredients
- 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
Preparation
- Preheat oven to 400F. Spray 4 3/4-cup glass baking cups with nonstick cooking spray, and set aside.
- 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.
- 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
- Fiber Content 0 g
- Protein Content 9 g
- Saturated Fat Content 5 g
- Sodium Content 270 mg
- Sugar Content 12 g
- Trans Fat Content 0 g
- Unsaturated Fat Content 0 g