Baked Ricotta Pies with Blueberry Coulis

Serves: 4

Ingredients

• 2 egg whites
• 4 tablespoons honey
• 250g reduced-fat ricotta cheese
• 1 cup frozen blueberries thawed

Method

• Preheat the oven to 180°C.
• Beat the egg whites until stiff peaks form.
• Add 3 tablespoons of honey and the ricotta cheese and mix to combine.
• Using a ½-cup measure, spoon the mixture into 6 cups of a silicone (or other nonstick) muffin tray.
• Bake for 15 minutes or until the little pies rise and are golden.
• Meanwhile, in a small saucepan, heat the berries and 1 tablespoon water over low heat until the berries are softened
• Stir in remaining honey and simmer for 5 to 6 minutes or until syrupy.
• Serve the pies drizzled with the ‘oh so yummy’ blueberry coulis!