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Baked ricotta with blueberry sauce

Serves 4. Servings


  • 2 egg whites
  • 6 tablespoon honey
  • 8 ounce ricotta cheese
  • 2 cup frozen blueberries, thawed


Baking Directions:

Preheat the oven to 350 degrees F.

Line a 9-inch round cake pan with parchment paper.

With an electric mixer, beat the egg whites until stiff peaks form.

In a bowl, stir together 4 tablespoons of the honey and all the ricotta.

Fold in the egg whites.

Spread the mixture in the pan and bake for 40 minutes, or until it rises and is golden.

Meanwhile, gently heat the berries in a small saucepan until softened.

Stir in the remaining 2 tablespoons of honey and simmer for 20 minutes.

Serve the blueberry sauce over the ricotta pie wedges.