POINTS® Value |  1
Servings | 6
Preparation Time | 15 min
Cooking Time | 10 min
Level of Difficulty | Moderate

Here's a little something red, white and blue to help you celebrate July 4th. If you can't find very sweet strawberries, substitute 1 cup of puréed fresh raspberries or blackberries in their place and sweeten to taste.

2 cups strawberries, very sweet, sliced
1/4 cup sugar substitute, divided
2 sprays cooking spray
4 large egg white(s)
1 tsp fresh lemon juice
1/2 cup fat-free ricotta cheese
1/4 cup blueberries

Instructions


1. Preheat oven to 375°F.
2. Combine strawberries and 3 tablespoons of sugar substitute in a blender container; puree and set aside.
3. Lightly coat six z soufflé dishes with cooking spray. Dust sides of soufflé dishes with 2 teaspoons of sugar substitute; set aside.
4. Combine egg whites and lemon juice in bowl of an electric mixer. Beat egg whites until stiff peaks form; do not beat until dry. Gently spoon strawberry puree into egg whites and fold in. Spoon strawberry mixture into prepared soufflé dishes. Place soufflé dishes on a baking sheet and bake until puffed and firm, about 10 minutes; remove from oven.
5. Stir remaining teaspoon of sugar substitute into ricotta cheese. Top each soufflé dish with about 1 1/2 tablespoons of sweetened ricotta cheese; sprinkle with blueberries and serve immediately.