Baked Ricotta Pies with Blueberry Coulis

Serves: 4


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


  • 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!

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