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.
- 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
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.
- 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